DO-AHEAD TIP: Marinate chicken overnight or for at least 4 hours (see recipe).
Place chicken in a large zipper-topped plastic bag.
In a medium bowl, whisk together remaining ingredients (balsamic vinegar through lemon juice); pour mixture over chicken.
Seal bag and turn to coat chicken well; refrigerate overnight or for at least 4 hours, turning occasionally when possible. Preheat outdoor or indoor grill to MEDIUM-HIGH.
Remove chicken from marinade (discard marinade and bag) and grill for 6 to 9 minutes per side or until cooked through.
Notes
SERVING SUGGESTION: Steamed asparagus and a big salad tossed with Leanne’s Basic Vinaigrette.