Instructions

• Make the marinade: In a large bowl or a large freezer bag, whisk together 2 tablespoons of the olive oil, the minced garlic (3 cloves), balsamic vinegar (1 tbsp), lemon juice (1 tbsp), dried oregano (1 tsp), cumin (1/2 tsp), dried basil (1/2 tsp), onion powder (1/2 tsp), sugar (1/2 tsp), salt (1/2 tsp), pepper (1/4 tsp) and paprika (1/4 tsp).
• Add the chicken breasts (pounded to 1/2" thickness) to the bag or bowl, seal or cover, and refrigerate to marinate for 4–8 hours.
• About 20–30 minutes before cooking, remove the chicken from the refrigerator to come toward room temperature and set aside the remaining 1 tablespoon of olive oil for cooking.
• When ready to cook, remove the chicken from the marinade and discard the marinade (do not reuse). Pat the chicken dry with paper towels to promote browning.
• Skillet method: Heat the reserved 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the chicken and cook undisturbed 3–4 minutes, until nicely browned on the first side. Flip the chicken, cover the skillet, reduce heat to medium, and cook 4–6 more minutes (depending on thickness) until cooked through (internal temperature 165°F). Transfer to a cutting board and let rest 5 minutes before slicing.
• Grill method: Preheat and clean the grill, then grease the grates and heat to medium (about 375–450°F). Lightly brush the chicken or grates with the reserved 1 tablespoon olive oil. Grill the chicken undisturbed 5–7 minutes per side, or until cooked through (internal temperature 165°F). Remove from the grill and let rest 5 minutes before slicing.