1. Prepare the Chicken: If your chicken breasts are very thick, you might want to pound them lightly to an even 1-inch thickness. This ensures they cook evenly and quickly. Place each chicken breast between two pieces of plastic wrap and use a meat mallet or rolling pin to gently flatten.

2. Whisk the Marinade: In a medium bowl, combine the olive oil, fresh lemon juice, lemon zest, minced garlic, chopped fresh basil, chopped fresh oregano, salt, and black pepper. Whisk everything together until well combined. The marinade should look slightly emulsified and fragrant.

3. Marinate the Chicken: Add the prepared chicken breasts to the bowl with the marinade, ensuring each piece is thoroughly coated. You can also use a resealable plastic bag for marinating. Cover the bowl or seal the bag and refrigerate for at least 15-20 minutes. For deeper flavor, you can marinate for up to 2 hours, but avoid marinating for much longer than that with lemon juice, as it can start to “cook” the chicken.

4. Preheat the Grill: While the chicken is marinating, preheat your outdoor grill to medium-high heat (around 400 F / 200 C). Lightly oil the grill grates to prevent sticking. You’ll know it’s ready when you can hold your hand about 5 inches above the grates for only 4-5 seconds.

5. Grill the Chicken: Remove the chicken from the marinade, letting any excess drip off (do not wipe it completely dry). Place the chicken breasts directly on the preheated grill grates. Close the lid and cook for 5-6 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165 F (74 C) when checked with a meat thermometer at the thickest part. You should see nice grill marks forming.

6. Rest and Serve: Once cooked, transfer the grilled chicken to a clean cutting board. Tent it loosely with aluminum foil and let it rest for 5 minutes. This resting period is crucial as it allows the juices to redistribute throughout the meat, resulting in a more tender and moist chicken. Slice the chicken against the grain, if desired, and garnish with fresh lemon slices and a sprinkle of fresh parsley or basil before serving.