Grilled chicken with Sage, Rosemary, and Garlic Dried Herb Rub

• 4 boneless, skinless chicken breasts
• 1 T dried sage
• 1 tsp. dried rosemary
• 1 tsp. dried garlic
• 1/2 tsp. sea salt

Marinade:

• 2 T white wine vinegar
• 5 T extra-virgin olive oil
• 1 tsp. Dijon mustard
• 1 tsp. minced garlic

Trim all visible fat and tendons from chicken breasts, then make tiny slits crosswise down the length of each chicken breast. (This helps the marinade to penetrate the meat better.)Combine the herbs and rub chicken on both sides with the herb mixture, rubbing it in until all the dried herbs are used.Put chicken in a Ziploc bag or flat plastic container. Whisk together marinade ingredients, then pour over chicken. Seal bag or container and marinate chicken in refrigerator all day. (If you're home, turn it a few times, but it's not essential.)

To cook, spray grill with nonstick spray or olive oil, then remove chicken from refrigerator and let it come to room temperature while gas or charcoal grill preheats to medium-high. (You can only hold your hand there for a few seconds at that temperture.) For grill marks, cook chicken 4-5 minutes on first side, then rotate and cook 4-5 minutes more before turning chicken over. Total cooking time will be 15-20 minutes, but chicken is done when it feels firm to the touch and is lightly browned on both sides. Serve hot.