In a medium bowl, whisk together olive oil, white balsamic vinegar, lemon juice, garlic, oregano, thyme, salt and pepper.
Add the chicken breasts to the marinade and turn the chicken breast over a couple times so the chicken breasts are coated well. Place in the refrigerator covered with saran wrap for a minimum of 3 hours, the longer the better as the chicken will tenderize and absorb the flavours.
Remove chicken breasts from refrigerator and allow to sit at room temperature for about 15 minutes before placing on hot grill.
Heat the grill to 400℉ while the chicken is sitting at room temperature. Lightly grease or spray grill surface and add chicken. Grill approximately 8-10 minutes depending on the side of the chicken breast with the lid down and the surface is seared with brown markings. Turn chicken over and grill for another 8-10 minutes with lid down and until the internal temperature has reached 165℉.
Once cooked, remove and allow to rest for 5 minutes before slicing.
Garnish with fresh herbs and a summer salad or vegetables.
