4 boneless skinless chicken breasts feel free to sub chicken thighs
1/4 cup olive oil
4 tablespoons balsamic vinegar
2 tablespoons brown sugar or honey
1 tablespoon soy sauce
1 teaspoon minced garlic
1 teaspoon Italian blend herbs or herbs de provence
pinch of red pepper flakes optional
Stir together oil, vinegar, sugar, soy sauce, garlic, dried herbs and red pepper flakes.
Pour into a large ziploc bag along with the chicken, press the excess air out of the bag, seal, and chill for 30 minutes.
Use tongs to transfer the chicken to a preheated grill or grill pan on the stove. Discard marinade. Cook chicken for 6-10 minutes on each side (depending on thickness) over medium heat until cooked through ( juices should run clear when you cut into the thickest part of the chicken). Serve immediately.