1-First Step: Mix the marinade Add 1/3 cup extra virgin olive oil, 6 to 8 cloves garlic, 2 tablespoons balsamic vinegar, 2 tablespoons fresh lemon juice, 2 teaspoons oregano, 2 teaspoons salt, 1 teaspoon basil, 1 teaspoon thyme, 1 teaspoon sugar, and 1 teaspoon onion powder, optional into a food processor or blender. Blend until the mixture looks well combined and the garlic is finely chopped. If you do not have a blender or food processor, mince the garlic very finely and whisk everything together in a bowl. This version works just as well and still gives you great flavor. The goal is to create a marinade that coats every piece of chicken evenly.

2-Second Step: Coat the chicken Place 2 pounds chicken breast or chicken tenderloins in a large bowl, zip-top bag, or shallow dish. Pour the marinade over the chicken and turn each piece so every surface is coated. If you are using chicken breasts, thinly sliced pieces will cook more evenly and faster. Massage the marinade gently into the chicken if using a bag or bowl. This helps the garlic and herbs cling to the meat. Once coated, cover and refrigerate for at least 3 hours. For the best flavor, a longer marinating time is ideal, but do not rush this part if you can help it.

3-Third Step: Preheat your cooking surface When you are ready to cook, heat a grill, grill pan, or skillet over medium to medium-high heat. Add or brush on about 1 tablespoon vegetable oil so the chicken does not stick. If you are using a grill, make sure the grates are clean and lightly oiled before the chicken goes on. Let the cooking surface heat fully before adding the chicken. A hot surface helps create nice color and better searing. If the pan is too cool, the chicken can steam instead of browning.

4-Fourth Step: Cook the chicken Place the chicken on the grill, grill pan, or skillet and cook for 3 to 4 minutes per side. Try not to move it around too much. Letting it sit on the hot surface helps create those pretty grill marks and a nice browned exterior. Use a meat thermometer to check the thickest part of the chicken. The internal temperature should reach 165 degrees Fahrenheit. That is the safest and juiciest point to pull it from the heat. If the pieces are especially thick, they may need a little extra time.

5-Final Step: Rest and serve When the chicken reaches 165 degrees Fahrenheit, remove it from the heat and let it rest for a few minutes before slicing. Resting helps keep the juices inside the meat instead of running out onto the cutting board. This small step makes a big difference in texture. Serve the chicken hot with rice, salad, roasted vegetables, or potatoes. It also tastes great sliced and tucked into wraps or sandwiches the next day. If you want a simple sweet treat after dinner, you can pair this with something fun like this strawberry milkshake recipe for a family-friendly meal at home.