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In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, dried thyme, salt, and black pepper.
Place chicken breasts in a shallow dish and pour the marinade over them. Rub the marinade into the chicken to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 24 hours.
Preheat grill to medium-high heat. Remove chicken from marinade, letting excess drip off. Discard remaining marinade.
Grill chicken for 6-8 minutes per side, or until cooked through and no longer pink in the center.
Remove chicken from the grill and let it rest for a few minutes before serving. This allows the juices to redistribute and make the chicken more tender.
Serve tangy grilled chicken with your favorite side dishes and enjoy!