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
Put the oil, mustard, herbs, vinegar, and any powders you're using in a sizable plastic bag that can be resealed. To combine all the ingredients, seal the bag and shake it. Drop the chicken breast into the bag after it has been opened. To coat evenly, close the bag and shake it. For up to two weeks, freeze.
Thaw in the refrigerator overnight, under cold running water, or for one minute at a time in the microwave on 30 percent power.
Grill or grill pan heat. Place the chicken on the grill when it is hot, and cook for four minutes on each side, or until it is thoroughly cooked. The thawed chicken can also be baked for 15 minutes, or until fully done, in an oven preheated to 375 degrees F.