Prep the chicken breasts first. Place the raw chicken boneless skinless breasts on top of a cutting board and cover them with a piece of plastic wrap – this helps keep any juices from splattering. Use a meat mallet or rolling pin to pound on the thicker portion of each chicken breast. You want forceful blows that can help thin the chicken out. Once each breast is about the same thickness (roughly one-third to one-half an inch), you can stop. Set the chicken aside.

Next make the marinade. First you need to zest the lemon. Take out a microplane or other zester, as well as large bowl or cup. If using a microplane, place it against the rim of the bowl or cup. Zest the lemon by rubbing it against the microplane in short swipes, scraping just the vibrant yellow skin off into the bowl and not the lighter pith underneath. You may need to wipe the zest off the bottom of the microplane with your finger to get it all off.

Once the zest is off, use a sharp knife and cutting board to cut the lemon in half. Juice the lemon into the same bowl as the zest.

Take out a liquid measuring cup and measuring spoons and measure out oil, kosher salt, herbs, and ground black pepper into the cup. Add in the lemon zest and juice as well, stirring with a whisk to combine everything.

Use a pair of tongs to place the flattened chicken breasts into a flat dish (you can also use a ziploc plastic bag). Pour all but 1.5 to 2 teaspoons of the marinade over the chicken, then use the tongs to flip the chicken over to make sure it's fully coated in the marinade. Cover the dish with a layer of plastic wrap and place it in the fridge for at least one hour but up to two hours, making sure to flip the chicken breasts over with tongs halfway through the marinating time. Place the cup with the reserved marinade in the fridge as well.

During the last 20 minutes of marinating time, remove the dish with the chicken breasts out of the fridge and place it on the counter to warm slightly. When the chicken has been warming on the counter for 10 or so minutes, turn your grill on to a medium-high heat and let it get to a temperature of around 375 degrees F.

Once the the breasts have been out of the fridge for 20 minutes and the grill is up to temperature, use a pair of tongs to remove each chicken breast from the dish and place them on the grill grates. Close the lid and let the breasts cook for 5 minutes.

When the chicken breasts have cooked for 5 minutes on the grill, open the lid and flip them over with a pair of tongs. Take a basting brush and spread the reserved marinade on the surface of each chicken breast. You may not use all the remaining marinade and that’s fine. Close the lid and let them cook another 5 to 8 minutes, depending on the thickness of the breasts, until the internal temperature reaches around 165 degrees F.

Once they are done cooking, open the grill lid and use tongs to remove the meat from the grill. Set the chicken breasts on a platter or cutting board and let rest for 5 to 10 minutes then slice and serve! You can also brush on a little additional of the reserved marinade if desired.