Method:

Tenderize the Chicken: Place the chicken breasts between two sheets of parchment paper. Use a meat mallet or rolling pin to pound them evenly to about ½ inch thickness. This ensures even cooking.

Prepare the Marinade: In a bowl or zip-lock bag, combine olive oil, red wine vinegar, Italian seasoning, lemon juice, salt, red pepper flakes, and black pepper. Mix thoroughly.

Marinate: Add the chicken breasts to the marinade, making sure they are fully coated. Seal the bag or cover the bowl, and refrigerate for at least 30 minutes, or up to 12 hours.

Preheat the Grill: Preheat your grill to around 375°F. Brush the grates with oil to prevent sticking.

Grill the Chicken: Remove the chicken from the marinade and place it on the grill. Grill for 5-7 minutes per side, until the internal temperature reaches 165°F.

Rest the Chicken: Remove the chicken from the grill and cover with foil. Let it rest for 5 minutes before slicing.

Notes:

Variations: You can substitute chicken thighs for breasts for juicier meat. Keep in mind that thighs may need slightly more grilling time.

Dietary Substitutions: For a gluten-free version, this recipe is naturally gluten-free. For a dairy-free version, ensure the seasoning used doesn't contain any hidden dairy.

What to Expect: A tender, juicy chicken with an aromatic blend of herbs and a slight tang from the vinegar. The grilling process adds a smokey flavor, making this dish an absolute favorite.