I'm a cook "every" night kind of person, and I don't eat any sugars of any kind, nor any flours. So...I grill a LOT
My "easiest" favorite way is: put chicken breasts in a ziploc with Paul Newman's Olive Oil and Vinegar Dressing, marinate overnight, let reach a warmer temp on the counter for about an hour, then grill.
For the balsamic version, just pour some balsamic vinegar in the bag with the dressing and shake up.
Also, you can clean and trim your chicken breasts and put in the freezer WITH the marinade, to pull out on a morning when you're busy, thaw then grill.
Looking forward to grilling weather!