Prep the chicken: For even cooking, pound the thicker end of each breast to about 3/4-inch thickness. Use a meat mallet or rolling pin between two pieces of plastic wrap. Trim any excess fat.

Make the marinade: In a bowl, whisk 3 tablespoons olive oil, the zest and juice of 1 lemon, 4–5 minced garlic cloves, 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh thyme or oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked paprika. Add a pinch of red pepper flakes if you like heat.

Marinate: Add chicken to a zip-top bag or shallow dish. Pour in the marinade and coat well. Refrigerate for at least 30 minutes and up to 8 hours. Tip: If marinating longer than 2 hours, reduce lemon juice slightly to avoid a mushy texture.

Preheat the grill: Heat a gas or charcoal grill to medium-high (around 425–450°F). Clean and oil the grates with a folded paper towel dipped in neutral oil and held with tongs.

Grill the chicken: Remove chicken from the marinade, letting excess drip off. Place on the hot grates. Grill 4–6 minutes per side, depending on thickness. Avoid constant flipping. Look for nice grill marks before turning.

Check doneness: Use an instant-read thermometer. The thickest part should reach 165°F. If the outside darkens too quickly, move to a cooler zone to finish gently.

Rest: Transfer to a plate and tent loosely with foil. Rest for 5–7 minutes so the juices redistribute.

Finish and serve: Slice against the grain. Sprinkle with fresh parsley and an extra squeeze of lemon. Serve over greens, with quinoa, or alongside grilled vegetables.