Step 1: Prepare the Chicken
First, prepare your chicken for even cooking. Place the chicken breasts between two sheets of plastic wrap or in a large zip-top bag. Using a meat mallet, rolling pin, or the bottom of a heavy skillet, gently pound the thicker end of each chicken breast until it is an even thickness, about ¾-inch all over. This is the single most important step to prevent the thinner parts from drying out while the thicker parts cook through. Once pounded, pat the chicken dry with paper towels.

Step 2: Create the Lemon Herb Marinade
In a medium-sized bowl or a large liquid measuring cup, combine the marinade ingredients. Whisk together the ½ cup of extra virgin olive oil, ½ cup of fresh lemon juice, 1 tablespoon of lemon zest, 5 minced garlic cloves, and all the chopped fresh herbs (parsley, rosemary, and thyme). Finally, whisk in the 1 ½ teaspoons of kosher salt, 1 teaspoon of black pepper, and the optional red pepper flakes until everything is well emulsified.

Step 3: Marinate the Chicken
Place the pounded chicken breasts in a large, resealable zip-top bag or a shallow glass baking dish. Pour about ¾ of the marinade over the chicken, reserving the remaining ¼ for basting later. Turn the chicken pieces to ensure they are fully coated in the marinade. Squeeze out any excess air from the bag and seal it. Let the chicken marinate in the refrigerator for at least 30 minutes, but for the best flavor, aim for 2 to 4 hours. Do not marinate for more than 6 hours, as the high acid content from the lemon juice can start to break down the chicken’s texture, making it mushy.

Step 4: Preheat and Prepare the Grill
About 15-20 minutes before you’re ready to cook, preheat your grill to medium-high heat, aiming for a temperature between 400-450°F (200-230°C). A hot grill is essential for creating a good sear and preventing the chicken from sticking. Once the grill is hot, clean the grates thoroughly with a grill brush. To further prevent sticking, use a pair of tongs to dip a wadded-up paper towel in a little vegetable or canola oil and carefully wipe it over the hot grates.

Step 5: Grill the Chicken
Remove the chicken from the marinade and let any excess liquid drip off. Discard the used marinade from the bag or dish. Place the chicken breasts on the hot, oiled grates. Grill for about 6-8 minutes on the first side, with the lid closed. Resist the urge to move the chicken during this time; this allows it to develop deep, beautiful grill marks.

Step 6: Flip and Finish Cooking
Using tongs, flip the chicken breasts. Baste the cooked side with some of the reserved, unused marinade. Close the lid and continue to grill for another 5-7 minutes, or until the chicken is cooked through. The most reliable way to check for doneness is with an instant-read meat thermometer. The chicken is done when the internal temperature in the thickest part of the breast reaches 165°F (74°C).

Step 7: Rest the Chicken
This step is non-negotiable for juicy chicken! Transfer the grilled chicken from the grill to a clean cutting board or platter. Tent it loosely with aluminum foil and let it rest for 5-10 minutes. This allows the juices to settle and redistribute throughout the meat, ensuring every bite is moist and flavorful. If you cut into it immediately, all those delicious juices will run out onto your board.

Step 8: Serve and Enjoy
After resting, you can slice the chicken against the grain or serve the breasts whole. Garnish with a little extra fresh parsley and a few fresh lemon wedges for squeezing over the top.