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Add all the ingredients but the oil and chicken to a medium-sized bowl.
Next, slowly drizzle in the oil while continually whisking until it becomes emulsified.
Add the chicken directly to the bowl and thoroughly mix or transfer the marinade and the chicken to a resealable plastic bag and mix to combine.
Marinate it in the fridge for 2 to 24 hours. You can possibly push it to 48 hours if you have to.
For these procedures, use half the amount of garlic and shallots.
Add all the ingredients but the chicken to a blender and blend on high speed until emulsified.
Transfer the marinade to a bowl along with the chicken and thoroughly mix or transfer the marinade and the chicken to a resealable plastic bag and mix to combine.
Marinate it in the fridge for 2 to 24 hours. You can possibly push it to 48 hours if you have to.
To Pan Sear: Use a non-stick skillet and add in 1 to 2 tablespoons of oil. Turn the heat up to medium to medium-high and then place the chicken in and cook it for about 6 to 7 minutes per side.
To Grill: Preheat the grill to medium to medium-high, which is about 325 to 350 degrees F. Cook for 6 to 7 minutes per side, with the grill door shut.