• Working in batches as needed, place the chicken in a large freezer bag. Use the flat side of a meat mallet, the side of a can, or a rolling pin to pound to an even thickness, between ½ inch and ¾ inch thick.
• Whisk the marinade ingredients together in a freezer bag or a glass bowl. Add the chicken to the marinade and turn it to coat. Marinate in the refrigerator for up to 4 hours (the longer, the better).
• When you're ready to cook, remove the chicken from the refrigerator and let it rest for 15 to 30 minutes before cooking.

TO GRILL CHICKEN:

• Preheat the grill to 400°F, clean, and grease the grates.
• Grill the chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through (an inserted thermometer should reach 160°F). Let it rest for 5 minutes before slicing to reach an internal temperature of 165°F. Serve with a squeeze of lemon juice and freshly cracked salt to taste.

TO COOK CHICKEN ON THE STOVE:

• Heat one tablespoon of olive oil in a large skillet over medium-high heat. Once it's very hot, add the chicken and cook, undisturbed, for 3 to 4 minutes, or until it’s deeply golden on one side.
• Flip the chicken over, cover, and reduce the heat to medium. Cook for an additional 5-7 minutes, or until the chicken reaches an internal temperature of 160°F on a meat thermometer. Allow it to rest for 5 minutes before slicing to reach an internal temperature of 165°F. Serve with a squeeze of lemon juice and freshly cracked salt to taste.

TO BAKE CHICKEN IN THE OVEN:

• Preheat oven to 425°F and lightly grease a baking dish with cooking spray.
• Drain the chicken from the marinade and add it to the prepared baking dish. Bake, uncovered, for 16-18 minutes, or until internal temperature reaches 160°F. (Baking time is for chicken that is approximately 1/2 inch thick; increase cooking time as needed for thicker chicken.)
• Let it rest for 5 minutes before slicing to reach an internal temperature of 165°F. Serve with a squeeze of lemon juice and freshly cracked salt to taste.