Combine all ingredients in small jar or bowl, shake or whisk to combine.
Place chicken in zip lock bag and pour marinade over. Seal tightly and place bag in pan to prevent leaks. Refrigerate at least 1 hour or up to overnight.
When ready to grill, remove chicken from marinade, letting excess drip off. Discard marinade. Grill chicken over medium heat until cooked through (165°F internal temperature). Let rest five minutes before serving.
Italian marinade is also perfect for chicken thighs or drumsticks, pork, or steak.
Use Italian marinade for veggies such as zucchini, summer squash, eggplant, mushrooms, or red onion, and grill on skewers or in a grill basket. Marinate and grill tofu -- learn how from the Bojon Gourmet if you're not sure how to do it.
For a lemony Italian marinade, substitute lemon juice for the vinegar. Add the zest of one lemon for even more lemon flavor.
If you like more spicy heat, increase red pepper flakes to half a teaspoon.
Nutrition information based on 8 oz. chicken breast, with 1/4 of the marinade but remember that most of the marinade is discarded.