1-Make the Marinade: In a medium bowl, whisk soy sauce, balsamic vinegar, brown sugar, lemon juice, Worcestershire sauce, Dijon mustard, and minced garlic until sugar dissolves (30 seconds), then slowly drizzle in olive oil while whisking until smooth and stir in dried herbs and pepper. Optionally reserve 1/4 cup before using on chicken and boil reserved portion at least 3 minutes after cooking.

2-Marinate the Chicken: Place 6 chicken breasts in zip-top bag or glass dish, pour marinade over, seal and massage to coat evenly, then refrigerate 4-8 hours (minimum 30 minutes, maximum 24 hours). Before cooking, let sit out 15 minutes and pat each breast dry with paper towels.

3-Grill to Perfection: Preheat grill to medium-high (400-450°F), oil grates with oiled paper towel; place dried chicken on grates, cook 5-6 minutes per side to 165°F internal temperature checking thickest part, brush with reserved marinade in last minutes, then rest 5 minutes before slicing.

4-Oven-Baked Alternative: Preheat oven to 400°F and line baking sheet; arrange dry chicken breasts in single layer, bake 20-25 minutes flipping halfway to 165°F, then broil last 2-3 minutes for caramelized finish watching closely.

5-Pan-Searing on the Stovetop: Heat cast iron skillet over medium-high with 1 tablespoon oil; place dry chicken in pan and sear 6-7 minutes per side to 165°F.