Step 1

To a small bowl add garlic, fresh thyme, rosemary, dijon mustard, honey, tamari, balsamic vinegar, olive oil salt and pepper. Whisk until emulsified, or until the oil and vinegar no longer separate.

Step 2

Add chicken breast to a large ziplock bag. Pour marinade over top. Close the ziplock bag, trying to remove as much air as possible. Move the chicken breasts around in the bag to try to coat them.

Step 3

Allow chicken to marinate for at least 30 minutes. (best results are 4 hours to overnight)

Step 4

Heat grill to medium-high heat, approximately 350°F-400°F.

Step 5

Remove chicken breasts from the marinade bag and place on directly on grill grates.

Step 6

Grill for 4-6 minutes then flip and grill another 4-6 minutes on the other side. If the chicken does not release from the grill it is not ready to flip, wait an additional 1-2 minutes.

Step 7

Remove from grill when the internal temperature of the chicken reaches 165°F.

Step 8

Let chicken rest for 5 minutes before slicing and serve.