• Pound chicken breast till it is of uniform thickness(1/2 inch thickness). If it is too large, then cut horizontally to two fillets.
• In a container with a lid or large bowl, add all the ingredients for the marinade, and adjust the seasoning. Add chicken fillets. Cover the bowl tightly with cling wrap.
• Marinate in the refrigerator for at least 1 hour up to 24 hours.
• Remove Marinated chicken at least 30 minutes before cooking and let it come to room temperature. (Letting the chicken come close to room temperature is important for even cooking).

For Grilling

• Preheat the Grill to medium-high heat and lightly oil the grates to prevent sticking. Shake off the excess marinade. Grill Chicken 5-6 minutes on each side or until cooked through. The internal temperature of the chicken should reach to 165°F.
• Remove grilled chicken, cover loosely with foil, and let it rest for 6-7 minutes before slicing through.

To Bake In Oven

• Preheat oven to 400°F. Shake off excess marinade. Place chicken on a wired rack and place a baking tray lined with foil underneath to collet drippings.
• cook for 20 to 22 minutes or until the internal temperature of the chicken reaches 165°F. You can broil chicken for 1-2 minutes towards the end of the baking time for a more golden crust.
• Cover loosely with foil, for 6-7 minutes before slicing through.

Stovetop

• Heat a cast iron griddle pan to medium-high heat. Brush with oil. Cook chicken 2-3 pieces at a time for 4-5 minutes each side. (avoid overcrowding the pan) or until the internal temperature of the chicken reaches 165°F.
• (Optional) I prefer brushing grilled chicken breast with melted butter just after removing it from the grill.