1-First Step: Mix the Marinade Add the olive oil, garlic, balsamic vinegar, lemon juice, oregano, salt, basil, thyme, sugar, and onion powder if using to a food processor, blender, or mixing bowl. Blend or stir until the garlic is broken down and the marinade looks well mixed. If you do not have a blender, whisking by hand works too, especially if you mince the garlic very finely first.

2-Second Step: Coat the Chicken Place the chicken breasts or tenderloins in a large bowl, baking dish, or resealable bag. Pour the marinade over the chicken and turn each piece so it is coated on all sides. Make sure every piece gets plenty of flavor, since the marinade is what carries the taste into the meat. If your chicken pieces are very thick, lightly pound them to even thickness first. That helps them cook at the same speed, which is especially helpful for busy parents and anyone cooking after a long day. Thin, even pieces also work well for meal prep, because they reheat more evenly later.

3-Third Step: Marinate for Best Flavor Cover the chicken and refrigerate it for at least 3 hours. If you have extra time, you can leave it a little longer, but 3 hours is the minimum for great flavor. This resting time lets the balsamic lemon marinade soak into the chicken and gives you a juicier result.

4-Fourth Step: Preheat the Grill, Grill Pan, or Skillet When it is time to cook, preheat your grill, grill pan, or skillet to medium or medium high heat. Add about 1 tablespoon vegetable oil to the cooking surface so the chicken does not stick. A hot surface helps create nice browning and gives you those tasty seared edges. If you are grilling, let the grates heat fully before adding the chicken. If you are using a skillet, give it a minute or two to get properly hot before the chicken goes in. This step helps create better color and flavor on the outside.

5-Fifth Step: Cook the Chicken Place the marinated chicken on the grill or in the pan and let it cook for 3 to 4 minutes per side. Try not to move it too soon. Letting it sit undisturbed helps it develop good grill marks or a nice golden crust. Turn once, then finish cooking until the internal temperature reaches 165°F. Use a meat thermometer for the most accurate result. This is the easiest way to avoid overcooking, which can dry out even a very good balsamic chicken recipe. Once the chicken hits 165°F, remove it from the heat right away.

6-Final Step: Rest and Serve Let the chicken rest for a few minutes before slicing. This helps the juices stay inside the meat instead of running out onto the cutting board. Slice it and serve with your favorite sides, or keep it whole for salads, wraps, or grain bowls.