Flatten the chicken for even cooking. Place each breast between sheets of plastic wrap and gently pound to an even 1/2–3/4 inch thickness. This helps avoid dry edges and undercooked centers.

Mix the marinade. In a bowl, combine the zest and juice of 2 lemons, olive oil, minced garlic, 2–3 tablespoons chopped fresh herbs, 1–1.5 teaspoons kosher salt, 1/2 teaspoon black pepper, and a pinch of red pepper flakes. Add honey if you want a subtle sweetness to round out the acidity.

Marinate the chicken. Add the chicken to the bowl or a zip-top bag, turning to coat well. Marinate in the fridge for 30 minutes to 2 hours. For best texture, avoid going much longer; too much acid can make the surface mushy.

Preheat the grill. Heat your grill or grill pan to medium-high (about 400–450°F). Clean the grates and oil them lightly to minimize sticking.

Pat dry and season. Remove the chicken from the marinade and lightly pat it with paper towels. This helps sear marks form. Sprinkle a little extra salt and pepper on both sides right before grilling.

Grill to juicy perfection. Place the chicken on the hot grates. Cook for 4–6 minutes per side, depending on thickness. Flip once. Aim for an internal temperature of 165°F at the thickest part.

Rest the chicken. Transfer to a plate and tent loosely with foil for 5 minutes. This keeps the juices inside.

Finish with freshness. Sprinkle with extra chopped herbs and a light squeeze of lemon just before serving. A drizzle of olive oil doesn’t hurt either.

Serve your way. Pair with a simple salad, grilled vegetables, rice, quinoa, or warm pita and tzatziki. It’s flexible.