Cup of Yum
1. In a measuring cup or bowl, whisk together olive oil, balsamic vinegar, garlic, Dijon, honey, herbs, salt, and pepper.
2. Place chicken in a single layer in a non-reactive baking dish, bowl, or disposable zip-top bag. Pour marinade over the chicken, ensuring the pieces are coated on all sides. If using a bowl or pan, cover with plastic wrap. If using a zip-top bag, press out the air and seal.
3. Refrigerate and allow the chicken to marinate for 1 to 8 hours, turning the breasts in the marinade occasionally. When ready to cook, remove the chicken from the marinade, letting excess drip off. Discard the leftover marinade.

To Grill

1. Pre-heat the grill to 375 to 400 degrees F and lightly oil the grates. Grill over direct heat for about 6-8 minutes per side, until the chicken reads 165 degrees F on an instant read thermometer in the thickest part of the breast. Time will vary by the thickness of the breasts.
2. If you're using larger chicken breasts, sear over direct heat and then move to indirect heat, covered, to finish cooking through. (This will keep the marinade from over-charring.)
3. Transfer the chicken to a platter and tent with foil. Let rest for 5-10 minutes before serving.

To Bake

1. Preheat the oven to 400 degrees F. Line a rimmed sheet pan with foil and lightly oil it or spray with cooking spray. Bake for 20-25 minutes for 6 to 8 ounce breasts, or 30-35 minutes for 10-12 ounce breasts, until the chicken reads 165 degrees F in the thickest part of the breast.
2. Remove from the oven, tent with foil, and let rest for 5-10 minutes before serving.

To Air-Fry

1. Preheat the air fryer to 360 degrees F and spray the basket with cooking spray. For easy cleanup, be sure that you've allowed excess marinade to drip away from the breasts.
2. Air fry the chicken for 15-22 minutes, turning them over halfway through the cooking time. When done, the chicken will read 165 degrees F in the thickest part of the breast. Rest the chicken for 5-10 minutes, tented with foil, and serve.***