Pat the chicken breasts dry with paper towels to remove excess moisture, then pound them gently with a meat pounder or rolling pin to an even thickness for uniform cooking.
In a small bowl, whisk together lemon juice, olive oil, minced garlic, chopped herbs, salt, and pepper to create a vibrant marinade.
Place the chicken breasts in a shallow dish or resealable bag, then pour the marinade over them, ensuring each piece is well coated. Marinate for at least 30 minutes, up to 2 hours, in the refrigerator.
Preheat your grill or grill pan to medium-high heat, aiming for about 200°C (390°F). You should see the grill surface hot and slightly shimmering.
Remove the chicken from the marinade, letting excess drip off, then place the breasts on the hot grill. Cook for 6-7 minutes on one side until you see nice grill marks and the chicken begins to firm up.
Flip the chicken with tongs and cook for another 6-7 minutes, watching for deep grill marks and a fragrant smoky aroma. Use an instant-read thermometer to check for an internal temperature of 75°C (165°F).
Once cooked through, transfer the chicken to a clean plate or cutting board and let it rest for 5 minutes. This helps the juices redistribute, keeping the meat juicy.
Slice the chicken against the grain, then squeeze fresh lemon over the top for a bright finish. Garnish with additional chopped herbs if desired.
Serve the herb-citrus grilled chicken hot or cold, sliced in salads, tucked into wraps, or enjoyed on its own with your favorite sides.
