Instructions

• Place the chicken breasts on a cutting board and, using the flat side of a meat mallet, pound thicker parts to an even thickness.
• In a small bowl, whisk together 1/3 cup olive oil, lemon zest, fresh lemon juice, minced garlic, dried oregano, dried basil, dried thyme, crushed dried rosemary, and salt and freshly ground black pepper to taste.
• Put the chicken into a gallon-size resealable bag, pour in the olive oil mixture, press out excess air, seal the bag, and rub the marinade over the chicken so each piece is coated. Refrigerate 2 to 5 hours, rotating the bag and moving the chicken around halfway through if possible.
• Preheat the grill to medium-high (about 425–450°F).
• Brush the grill grates lightly with olive oil.
• Remove the chicken from the bag, discard the marinade, and let excess marinade drip off.
• Place the chicken on the preheated grill, close the lid, and grill about 4 minutes per side, or until an instant-read thermometer inserted into the thickest part registers 160–165°F.
• Transfer the chicken to a plate, let rest 5 minutes, garnish with chopped fresh parsley, and serve immediately.