How to make it:
Chop and prepare all of the ingredients.

Using a pasta plate-bowl or similar shallow dish, or just a gallon ziplock bag and begin incorporating all of the ingredients except for the chicken. Fresh herbs is best, but if you're using dry, the flavors will still deliver.

Mix to combine, then add in the prepared chicken breasts. Roll around a couple times to get both sides of each piece saturated in the marinade.

Cover with cling wrap and refrigerate for 1-3 hours. Any longer and the chicken will begin to "cook" and can become tough from the acid breaking down the tissue.

If you're using a griddling on the stove, cook on medium-high heat, flipping when the bottom side is browned. Baste the chicken with the marinade right away. Do not baste after you have flipped them. You run the risk of contaminating your cooked meat with raw meat marinade. Basting will also help "fry" them a little bit, allowing it to sit in juices as it cooks. Check the internal temp, making sure it hits 160° F before removing. Then let rest for 5 mins prior to slicing and serving.

If you're using a grill outside, cook over the flames and flip when the bottom side is browned. Check the internal temp, making sure it hits 160° F before removing. Then let rest for 5 mins prior to slicing and serving.

Serve with a side of Jasmine rice and a side salad.

Enjoy!