Add all the ingredients but the oil and chicken to a medium-sized bowl.

Next, slowly drizzle in the oil while continually whisking until it becomes emulsified.

Add the chicken directly to the bowl and thoroughly mix, or transfer the marinade and the chicken to a resealable plastic bag and mix to combine.

Marinate it in the fridge for 2 to 24 hours. You can push it to 48 hours if you have to.

For these procedures, use half the amount of garlic and shallots. Note: When blending, it’s good to use a neutral flavored oil, as olive oil can turn bitter when blending.

Add all the ingredients but the chicken to a blender and blend on high speed until emulsified.

Transfer the marinade to a bowl along with the chicken, and thoroughly mix, or transfer the marinade and the chicken to a resealable plastic bag and mix to combine.

Marinate it in the fridge for 2 to 24 hours. You can push it to 48 hours if you have to.

To Pan Sear: I usually use a non-stick skillet and add in 1 to 2 tablespoons of oil. Turn the heat up to medium to medium-high and then place the chicken in and cook it for about 6 to 7 minutes per side. Be sure to keep an eye on the heat; you don’t want things to burn, you want the chicken and marinade ingredients to brown up just like this. If you notice things are browning too quickly, then turn the heat down. White chicken meat should be at 165° F before removing, and dark meat should be at 175° F before removing. Take the chicken out of the pan and rest for 3 to 4 minutes before serving.

To Grill: Preheat the grill to medium to medium-high, which is about 325 to 350 degrees F. Cook for 6 to 7 minutes per side, with the grill door shut. On the first seared side, I like to give it a 90-degree rotation halfway through just to give it those coveted grill marks. Finish it up on the grill until they’re cooked through. White chicken meat should be at 165° F before removing, and dark meat should be at 175° F before removing. Take the chicken off the grill and rest for 3 to 4 minutes before serving.