1. Prepare the Chicken: Start by patting your boneless, skinless chicken breasts dry with paper towels. If your chicken breasts are very thick, you might want to pound them lightly to an even thickness (about 3/4 inch) to ensure they cook uniformly.

2. Whisk the Marinade: In a medium bowl, combine the olive oil, fresh lemon juice, dried oregano, dried thyme, garlic powder, onion powder, salt, and black pepper. Whisk everything together until it’s well combined and emulsified.

3. Marinate the Chicken: Add the prepared chicken breasts to the bowl with the marinade, or place them in a large resealable plastic bag. Make sure each piece of chicken is thoroughly coated. Seal the bag or cover the bowl and refrigerate for at least 20-30 minutes. For an even deeper flavor, you can marinate for up to 2 hours, but avoid marinating for much longer due to the acidity of the lemon juice.

4. Preheat the Grill: While the chicken is marinating, preheat your outdoor grill to medium-high heat (about 400-450 F / 200-230 C). Clean the grill grates thoroughly with a grill brush and then lightly oil them to prevent sticking.

5. Grill the Chicken: Carefully place the marinated chicken breasts on the hot, oiled grill grates. Close the lid and cook for 6-8 minutes per side, or until the internal temperature reaches 165 F (74 C) when measured with an instant-read meat thermometer inserted into the thickest part of the chicken.

6. Rest and Serve: Once cooked, transfer the grilled chicken to a clean cutting board or platter. Tent it loosely with aluminum foil and let it rest for 5-10 minutes. Slice the chicken against the grain, if desired, and serve immediately with fresh lemon wedges for an extra squeeze of brightness and a sprinkle of chopped fresh parsley or cilantro.