1-First Step: Gather and prep the chicken Start by gathering all ingredients so you can move smoothly through the recipe. If your chicken breasts are thick, slice them in half horizontally or pound them to an even thickness. Thin pieces cook more evenly and are easier to manage on the grill, grill pan, or skillet. Pat the chicken dry with paper towels before adding the marinade. This helps the marinade cling better to the surface. Place the chicken in a bowl, shallow dish, or resealable bag while you get the marinade ready.

2-Second Step: Make 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, to a food processor. If you do not have one, just mix everything well by hand in a bowl. The goal is to create a smooth marinade with small bits of garlic distributed through it. If you like a stronger garlic taste, you can mince the garlic before mixing. The marinade should smell fresh, savory, and a little tangy. This marinade is where the flavor comes from, so do not rush it. A few extra minutes of mixing makes a big difference.

3-Third Step: Coat the chicken and marinate Pour the marinade over the 2 pounds chicken breast or chicken tenderloins. Turn the chicken until every piece is coated well. If you are using a bowl, cover it tightly. If you are using a bag, press out extra air before sealing. Let the chicken marinate for at least 3 hours. This gives the lemon, balsamic, garlic, and herbs time to work into the meat. If you have time, you can marinate it a little longer, but 3 hours is the minimum sweet spot for flavor. Place the chicken in the refrigerator while it marinates. If you are meal prepping for the week, this is a great time to prep a side dish like rice, salad, or roasted vegetables.

4-Fourth Step: Preheat your cooking surface When you are ready to cook, preheat your grill, grill pan, or skillet over medium-high heat. Add about 1 tablespoon vegetable oil to the cooking surface. This helps prevent sticking and gives the chicken a better sear. Let the pan or grill get properly hot before you add the chicken. A hot surface helps create nice browning and better texture. If you are using a grill, clean the grates first and oil them lightly if needed.

5-Fifth Step: Cook the chicken Place the chicken on the hot grill or in the pan. Cook for 3 to 4 minutes per side, depending on thickness. Thinly sliced chicken breast will cook more quickly, while thicker pieces may need a little more time. Let the chicken sit a few minutes before flipping so it can develop good grill marks or browning. Turn only once if you can. That helps keep the surface neat and gives the chicken a better look and texture. Use a thermometer to check the thickest part of the chicken. The internal temperature should reach 165 degrees Fahrenheit. That is the safe temperature for cooked chicken.

6-Final Step: Rest and serve Remove the chicken from the heat as soon as it reaches 165 degrees Fahrenheit. Do not leave it on the heat too long or it may dry out. Let it rest for a few minutes before slicing so the juices stay inside. Serve your Balsamic Lemon Chicken with steamed vegetables, a salad, rice, potatoes, or pasta. The flavor is bright enough for summer, but cozy enough for year-round dinners. If you want a full meal with a fresh finish, pair it with something light and lemony from WebMD’s guide to the health benefits of lemon.