Ingredients

1 to 2 tablespoons vinegar, like cider, balsamic, or red wine
2 to 3 teaspoons dried herbs, like thyme, oregano, rosemary, or crumbled bay leaf
1 to 2 tablespoons mustard, whole grain or Dijon
1 to 2 teaspoon garlic or onion powder, optional
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breast, each about 6 ounces

Instructions

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.

Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30
percent power for 1 minute at a time.

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 375 degree F oven for 15 minutes, or until cooked through.

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