In a large mixing bowl or a gallon-sized Ziploc bag, combine balsamic vinegar, olive oil, cane sugar or honey, crushed garlic, salt, thyme, oregano, and pepper. Whisk or shake well to blend.

Slice chicken breasts into 1-inch pieces and add to the marinade, ensuring they are well coated. Seal the bag or cover the bowl and refrigerate for at least 1 hour.

Preheat your broiler to high or grill to medium-high heat about 15 minutes before cooking. Allow chicken to come to room temperature.

Place marinated chicken on a broiler pan or grill grate. Discard leftover marinade. Broil for about 6-7 minutes per side, until the internal temperature reaches 165°F.

Remove chicken from heat and let it rest for 5 minutes before serving, topped with pan juices. Pair with salads or roasted vegetables.