Pound each chicken breast to an even thickness of about 1.5 inches using a sharp knife or meat mallet. This helps ensure uniform cooking and juiciness.
In a small bowl, whisk together lemon juice, minced garlic, chopped herbs, olive oil, salt, and pepper to create the marinade. You’ll notice it coming together with a bright, fragrant aroma.
Place the chicken breasts in a large resealable bag or shallow dish, then pour the marinade over them, ensuring each piece is well coated. Cover or seal and refrigerate for at least 2 hours, ideally overnight, to allow the flavors to penetrate and tenderize the meat.
Preheat your grill or grill pan to high heat, aiming for about 200°C / 390°F. Lightly oil the grates or pan to prevent sticking, then carefully place the chicken breasts on the hot surface.
Cook the chicken for about 5-6 minutes on one side, until you see deep grill marks and a slight char. Then, flip using tongs and cook for another 5-6 minutes, or until the internal temperature reaches 75°C / 165°F.
During the last minute of grilling, optionally brush the chicken with a little leftover marinade for extra flavor and caramelization. Keep a close eye to avoid burning.
Once cooked, transfer the chicken to a plate and let it rest for 5 minutes. Resting allows the juices to redistribute, keeping the meat moist and tender.
Slice the chicken against the grain into strips or serve whole, garnished with a squeeze of fresh lemon or additional herbs for a bright finishing touch.
Enjoy your flavorful, juicy grilled chicken, perfect alongside salads, rice, or grilled vegetables.
