Marinade:

In a small bowl, combine olive oil, lemon juice, garlic, fresh herbs, salt, and pepper. Whisk until everything is well blended.

Chicken:

Place the chicken in a shallow dish or a large resealable plastic bag, then pour most of the lemon herb mixture over it (I recommend saving a little of the marinade to brush on the chicken while grilling!).

Refrigerate the chicken and let it marinate for at least 30 minutes, but no more than 2 hours, as the acidity of the lemon can affect the chicken’s texture if left too long.

When ready to grill, take the chicken out of the dish or bag, gently shake off excess marinade, and discard the rest.

Heat the grill or a grill pan over medium heat, lightly oil the grates to prevent sticking, and grill the chicken for 5 to 6 minutes per side, until it's cooked through and no longer pink inside. The internal temperature should reach 165°F.

Allow the chicken to rest for about 5 minutes before serving.