1-Pound the chicken: Place chicken on a cutting board, cover with plastic wrap, and pound to an even 1/2‑inch thickness.

2-Make the marinade: In a large resealable bag, whisk together olive oil, soy sauce, balsamic vinegar, lemon juice, brown sugar, Dijon mustard, and all dried spices.

3-Coat the chicken: Add the pounded chicken to the bag, seal tightly, and massage until the marinade evenly coats the chicken.

4-Marinate: Marinate at room temperature for 30 minutes, or refrigerate for 4 to 12 hours (do not exceed 12 hours).

5-Preheat the grill: Heat grill to 400°F, clean the grates thoroughly, and lightly oil them to prevent sticking.

6-Prepare chicken for grilling: Remove the chicken from the marinade, let excess drip off, and pat dry with paper towels.

7-Grill the chicken: Cook over medium‑high heat for 5 to 7 minutes per side until internal temperature reaches 165°F for breasts or 170‑175°F for thighs.

8-Rest and serve: Let the chicken rest for 5 minutes to lock in juices, then serve.