Grilled Marinated Chicken breast (and a bit)

I few days ago I stumbled across some food videos on AZcentral.com's Dining area. One of them showed how to make a simple vinaigrette marinade. Apparently vinaigrette's are always a 3:1 ratio of oil to vinegar, plus whatever herbs and spices. Their recipe was for balsamic, oil, garlic, dried thyme and dried basil. Put them all into a blender and mix well. Here is what I used:

1/2 cup balsamic vinegar
1/2 cup olive oil
1 cup vegetable oil
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 1/2 teaspoons bottled minced garlic (our fresh garlic wasn't so much anymore)

Put all the ingredients into a blender and blend well. I meant to marinate two chicken breasts, but the ones I took out of the freezer ended up being a full-sized boneless breast and one that was barely a tender. I tossed them into a Ziploc and poured enough marinade over them to cover. I still have enough leftover marinade for a second run once the other breasts thaw. I let them soak for about six hours. The video only marinated for 30 minutes, but I like to do it longer.

I fired up the grill, oiled the grate, and put the chicken on. The "tender" cooked in about 7 or so minutes. I took it off and it we tried it. It was really good. The larger piece took about 12-15 min. It ended up very moist and good flavor. Tara made some orzo to go with it. I'll probably try it again tomorrow night (if Tara doesn't mind and the chicken is thawed) or Thursday.