In a small bowl, whisk together olive oil, minced garlic, chopped rosemary, thyme, oregano, lemon zest, salt, and black pepper until well combined, creating a fragrant mix.

Place the chicken breasts in a shallow dish or resealable bag and pour the marinade over, ensuring each piece is well-coated. Refrigerate for at least 1 hour or overnight for deeper flavor infusion.

Get your grill heated to medium-high (around 400°F/200°C) so it’s hot enough to give your chicken that delicious char.

Remove the chicken from the marinade, allowing any excess to drip off. Discard the leftover marinade to ensure food safety.

Place the chicken on the hot grill, cooking for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).

Remove from the grill and let it rest for 5 minutes before serving.

Squeeze fresh lemon juice over the grilled chicken right before serving to elevate flavor.