Add the olive oil, lemon juice and zest, garlic, thyme, salt and pepper to a gallon-sized freezer bag, seal, and shake. Add chicken* to the bag, seal, and squish around to make sure the chicken is covered in marinade.

Place the bag in the refrigerator for at least 2 hours and up to 24 hours. (Tip: Set the bag in a container to prevent any leaks.)

Cook the chicken using one of these methods. The chicken is done when it reaches 165°F internally and/or is no longer pink inside.

Slow Cooker: Place chicken (with or without the marinade) in slow cooker. Cover and cook on LOW for 2 ½ to 3 ½ hours. Really! That’s all it takes to get it done, otherwise, you’ll overcook and dry it out.

Instant Pot: Place chicken, marinade, and ⅓ cup chicken broth in a 6-quart Instant Pot. (Note: If using an 8-quart, add an additional ½ cup of broth.) Lock and seal the lid. Cook at high pressure for 7 minutes and use a quick release of the pressure when the cook time is up. Drain off liquid.

Grill: (Remember, the chicken should be pounded out first.) Preheat grill to medium-high heat (400-450°F) and clean the grates well. Grill for about 4-6 minutes per side, closing the lid in between flipping, until done. The cook time may be longer depending on the thickness.

Make Extra Sauce (optional): Instead of discarding the leftover marinade, place it in a small pot and bring it to a rolling boil on the stovetop for at least 1 minute. Watch closely so it doesn’t overflow. Strain it, if desired, and use as extra sauce over the cooked chicken.