Preparing the Marinade:

1. Add all ingredients (besides chicken) to a small mixing bowl or measuring cup.  If using a measuring a large Pyrex measuring cup, pour the olive oil and vinegar directly in to measure them.   Then add the rest of the ingredients and use a whisk or immersion blender to mix.

Preparing the Chicken:

1. First, rinse and pat the chicken dry.  Trim excess fat.
2. If the chicken breasts that you buy are generally larger, they can be harder to grill evenly and they can be too much for a single serving.  I like to cut chicken breasts in half. You can do this by laying trimmed breasts on a cutting board and using a sharp knife to slice them in half lengthwise and at a slight diagonal.  This technique results in thinner, evenly sized chicken breast pieces which optimizes marination.  More seasoning infuses into the chicken, and each piece is sized more appropriately for single servings. Of course, you can also use chicken tenders, legs, thighs, or any part of the chicken with this marinade.
3. Once the meat is prepared, place it in a dish, bowl, or ziplock bag and pour the prepared marinade on top.
4. 30 minutes prior to grilling time, make sure you take the chicken out of the refrigerator to rest. This allows the chicken to come closer to room temperature, therefore cooking more evenly.
5. Grill as usual! Or check out this post on grilling for beginners if you are new to grilling.