Pat the chicken breasts dry with paper towels to remove excess moisture, ensuring they sear well on the grill.
In a small bowl, whisk together olive oil, juice of half a lemon, salt, minced garlic, and chopped herbs until well combined.
Use a brush or your hands to thoroughly coat each chicken breast with the marinade, ensuring every surface is covered. Cover and refrigerate for at least 30 minutes, up to 2 hours, to let the flavors penetrate and tenderize.
Preheat your grill to medium-high heat, aiming for about 200°C/390°F. Make sure the grates are clean and lightly oiled to prevent sticking.
Place the marinated chicken breasts on the hot grill. Sear for 6–7 minutes without moving, until you see deep grill marks and the underside develops a golden crust.
Use tongs to flip the chicken, then cook for another 6–7 minutes, maintaining a steady sizzle. Keep an eye on the color and listen for that satisfying sear sound.
Check the internal temperature with a meat thermometer; it should reach 75°C/165°F. The chicken should be firm yet tender, with clear juices when pierced.
Remove the chicken from the grill and transfer to a plate. Loosely tent with foil and let rest for 5 minutes to allow juices to redistribute, ensuring moist slices.
Slice the chicken against the grain into thick or thin pieces, depending on your preference. The exterior should be beautifully caramelized with smoky char, while the interior remains juicy and tender.
Serve immediately with your favorite sides, or use in salads, wraps, or grain bowls for a versatile and flavorful protein.
