1 c. canola oil
4 tbsp. white vinegar
2 tbsp. lemon juice
2 tbsp. Dijon style mustard
1 tbsp. honey
1 clove garlic, finely minced
1/2 tsp. black pepper
1/2 tsp. dried red pepper flakes
1 tsp. dried sweet basil
1 tsp. dried thyme
2 tsp. salt (opt.)
6 chicken breast halves (about 3 lbs.)

Whisk together ingredients for marinade. Add chicken, coat well. Cover and chill overnight or at least 2 hours. Drain chicken, grill 15 to 20 minutes or until thoroughly cooked. Turning and brushing with marinade every 5 to 10 minutes.