In a blender or using an immersion blender, add vinegar, soy sauce, mayonnaise, mustard, brown sugar, garlic, basil, oregano, salt, pepper and pepper flakes and blend to smooth. Slowly drizzle in the olive oil as you blend to emulsify the marinade. Reserve half a cup to brush on cooked chicken.

Trim any visible fat from the chicken and place into a gallon zip lock bag and pour in the marinade. Marinate overnight but at least two hours and no longer than 24 hours.

When ready to grill, remove chicken from the bag and discard used marinade. Pat the chicken dry with paper towels on both sides.

Heat one side of your grill to its hottest setting.

Scrape and clean grill then wipe clean with a wet paper towel using long handled tongs.

Dip more paper towels into a little vegetable oil and oil the hot grill grates with the long-handled tongs.

Brush the remaining vegetable oil over the chicken and place on the grill.

Time two minutes and turn one quarter turn to make grill cross hatch marks.

Time two more minutes and flip.

Time two more minutes and turn one quarter turn.

Time two more minutes and remove to the cool side of the grill.

Maintain a grill temperature no higher than 350 degrees F and cook the chicken with the lid closed until the internal temperature reaches 158 degrees F.

Using our natural gas grill, after the initial eight minutes to sear, we cooked the chicken for 22 more minutes at 350 degrees F for a total of 30 minutes to reach the 158 degrees F. Your cooking times will vary based on your ability to control your grill temperature and the thickness of the chicken breasts. Use a probe thermometer to get to the 158 degrees F.

Cover loosely with foil and let rest ten minutes. The internal temperature will rise slightly higher as it rests to the safe temperature of 160 degrees F., which is the recommended safe internal temperature for chicken breast meat.  Brush with the reserved marinade then slice against the grain and serve.