Whisk the olive oil, cider vinegar, garlic, jalapeno peppers, ½ tsp salt and ½ tsp pepper together in a shallow dish (I used my brownie pan) and coat the chicken breasts in the marinade.

Cover and refrigerate for an hour or two (no more than four though because the meat will go smushy) – rotate the chicken in the marinade halfway through).

Preheat your grill and then cook for about 16 minutes, depending on the size of the breasts.  Start by cooking the bone-side down and let it cook this way for 2/3 of the time (about 10 minutes); then flip and rotate the breasts at a 45 degree angle to get the pretty grill marks, halfway through the cooking time on the second side.

Lightly season with salt and pepper right when the meat comes off the grill.

Let the meat rest for at least 5 minutes before cutting into it.

The chicken is cooked through when the juices run clear but to be safe use a meat thermometer, the internal temperature should be 170.