Step 1

Thaw and trim chicken breasts. Pat down with paper towels and then place in a zip top bag or a large bowl.

Step 2

Then mix together the olive oil, balsamic vinegar, lemon juice, Dijon mustard, garlic salt and pepper in a small bowl (you could also add to the big bowl).

Step 3

Pour the marinade over the chicken. Then place into the refrigerator for at least 30 minutes (up to 12 hours).

Step 4

Preheat grill to medium high heat. Place chicken on the grill for 5 to 6 minutes per side (or until a thermometer reads 160°F to 165°F and then center is no longer pink). Let meat rest for about 5 minutes before serving.