Ingredients

½ cup extra virgin olive oil
½ cup balsamic vinegar or other vinegar
¼ cup soy sauce I use low sodium soy sauce
¼ cup Worcestershire sauce
⅛ cup lemon juice
¾ cup brown sugar
2 teaspoon dried rosemary
2 tablespoon Dijon mustard or Spicy Brown mustard
1 ½ teaspoons salt
1 teaspoon ground black pepper
2 teaspoon garlic powder
6 chicken breasts or 3.5 lb chicken

Directions

Grilling: Preheat grill to medium high heat and lightly oil the grates. Remove the chicken from the marinade, letting the excess drip off. Grill chicken for 5 to 6 minutes on each side or until cooked through. Chicken needs to reach an internal temperature of 165°F. Baste the chicken occasionally with the reserved marinade. Remove chicken from grill and tent with foil. Let chicken rest for at least 5 minutes before serving.

Baking: Preheat oven to 400°F. Place marinated chicken on a shallow baking sheet or baking pan and cook for 18 to 22 minutes (or 450F for 15 to 18 minutes if you're in a hurry) or until chicken reaches an internal temperature of 165°F. Let chicken rest for at least 5 minutes before serving. Baste as often as you can for best flavor.

Stovetop: Preheat a skillet over medium high and lightly grease. Cook chicken for 8 to 10 minutes on each side or until chicken reaches an internal temperature of 165°F. Let chicken rest for at least 5 minutes before serving. Use a stovetop grill pan for those pretty sear marks!

Link to original recipe: https://www.momontimeout.com/wprm_print/17792#