1 - 2 Tbsp vinegar, like cider, balsamic or red wine
3 tsp dried herbs, like thyme, oregano, rosemary or crumbled bay leaf
2 Tbsp whole grain mustard
2 tsp garlic powder
Â¼ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breast, each about 6 oz
1. Put the vinegar, herbs, mustard, powders if using and oil in a large re-sealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag, drop in the chicken breast in the bag. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.
2. Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.
3. Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375ÂºF oven for 15 minutes, or until cooked through.