Grilled Sesame Herbed Chicken

Found this on Mel's kitchen Cafe and am excited to try it tonight. 4-6 boneless, skinless chicken breasts 1 cup finely chopped fresh Italian (flat leaf) parsley 1/4 cup fresh lemon juice (from about 2 lemons) 1/2 cup red wine vinegar 2 teaspoons sesame oil 1/3 cup olive oil 3 garlic cloves, finely minced 1/2 teaspoon dried marjoram 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1 teaspoon coarse, kosher salt 1/2 teaspoon black pepper Directions 1.Pound each piece of chicken to an even thickness of 1/4- to 1/2-inch thick. I do this by placing each chicken breast one-by-one in a freezer ziploc bag (since the plastic is thicker than a regular storage bag), leaving the bag open to let air out, and pounding with the smooth end of my meat mallet or the bottom of a heavy skillet. 2.ALTERNATE METHOD: If the chicken breasts you are using are really thick, you can cut them in half (like a hamburger bun) to form two thinner cutlets. 3.Whisk together all the marinade ingredients: parsley, lemon juice, red wine vinegar, sesame oil, olive oil, garlic cloves, marjoram, thyme, oregano, salt and pepper. 4.Place the chicken in a baking dish or ziploc bag and pour the marinade over the top. Turn to coat the chicken in the marinade. Refrigerate for at least 30 minutes and up to 2 hours (any longer and the acidity in the marinade can "cook" the chicken and turn it white). 5.Preheat a grill to medium. Grill the chicken until cooked through and an instant-read thermometer reads 165 degrees F, about 3-4 minutes per side, depending on the thickness of the chicken. 6.Let the chicken rest, covered, for 5-10 minutes before slicing into strips and serving.