In a small bowl or jar, whisk together the red wine vinegar, fresh lemon juice, Dijon mustard, and honey until well combined. This acidic base will help tenderize the chicken while developing flavor. The honey will add subtle sweetness and help balance the acidity.

Add the minced garlic, dried Italian seasoning, sea salt, freshly ground black pepper, and red pepper flakes to the liquid mixture from Step 1. Slowly drizzle in the extra virgin olive oil while whisking to emulsify the marinade. I like to let this sit for a minute so the dried herbs can bloom and soften, which helps release their essential oils into the oil.

Place the pounded chicken breasts (at 3/4-inch thickness) into a container or resealable bag and pour the complete marinade from Step 2 over them, ensuring all pieces are well coated. Cover or seal, then refrigerate for at least 3 hours, but preferably 8 to 24 hours for maximum flavor development. I find that turning the chicken halfway through marinating helps ensure even flavor absorption on all sides.

Remove the chicken from the refrigerator 15 minutes before cooking to bring it closer to room temperature for even cooking. For grilling: heat your grill to medium-high heat, lightly oil the grates, and cook for 7-8 minutes per side until internal temperature reaches 165°F. For baking: preheat oven to 425°F, transfer chicken to a baking dish (reserve excess marinade if desired), and bake for about 25 minutes until cooked through. Let the cooked chicken rest for 5 minutes before serving to retain its juices.