First Step: Mix the Dressing Marinade In a small jar or bowl, combine white wine vinegar, crushed garlic, extra virgin olive oil, Dijon mustard, sugar, salt, and black pepper. Whisk or shake vigorously until the dressing emulsifies into a smooth and balanced marinade.

Second Step: Marinate the Chicken Place the chicken thighs or halved breasts in a large bowl or resealable bag. Add 5 tablespoons of the prepared marinade, olive oil, dried Italian herbs, and chili flakes if desired. Toss or seal and massage to coat the chicken evenly. Refrigerate for at least 20 minutes to allow flavors to penetrate; marinating 1 to 12 hours yields the best results. Avoid marinating beyond 24 hours to preserve texture.

Third Step: Cook the Chicken Preheat a grill to medium-high heat or heat a non-stick skillet with 1/2 tablespoon olive oil over medium-high. Remove chicken pieces from marinade, letting excess drip off. Grill for 3 to 4 minutes per side (less for thinner breasts), or pan-fry for 4 to 5 minutes per side, until cooked to an internal temperature of 165°F (74°C) and golden brown.

Fourth Step: Rest the Chicken Transfer the cooked chicken to a plate and loosely cover with foil. Rest for 10 minutes to allow juices to redistribute, ensuring tender, juicy meat.

Final Step: Prepare the Side Salad and Serve Combine the remaining dressing marinade with 1 tablespoon olive oil in a jar and shake well. Toss zucchini rounds and fresh mint leaves in this simple salad dressing. Plate the marinated chicken alongside the zucchini salad, adding toasted bread if desired for a satisfying meal.