The recipe comes from Cook's Illustrated, May 1, 2009.
3 T olive oil
1 T minced fresh herbs, such as tarragon, chives, basil, or parsley
1 T fresh lemon juice
3 medium garlic cloves, minced or pressed (about 1 T)
1 t sugar
1 t salt
1/2 t black pepper
2 T water
Whisk together in medium bowl. Place marinade and up to 2 lbs chicken in gallon-sized zipper-lock bag; press out as much air as possible and seal bag. Depending on chicken type, refrigerate 30-90 minutes. Boneless, skinless chicken breasts should be marinated for no less than 30 minutes and no more than 1 hour. Skin-on, bone-in chicken should be marinated for at least 45 minutes and no longer than 90 minutes.Flip bag halfway through to ensure that chicken marinates evenly.