Marinate: In a large bowl, mix Portuguese Lemon Olive Oil, Tangerine Balsamic Vinegar, minced garlic, dried oregano, salt, and pepper. Add the chicken breasts and toss to coat. Cover and refrigerate for at least 2 hours.
Grill: Preheat the grill to medium-high heat. Grill the chicken breasts for 6-8 minutes per side, or until fully cooked and nicely charred.
Serve: Serve hot with a side of grilled vegetables or a fresh green salad.
