1-First, pound each chicken breast to an even ½-inch thickness so it cooks uniformly and stays juicy.

2-Next, mix all the marinade ingredients 6 tablespoons extra virgin olive oil, 4 large minced garlic cloves, 1 teaspoon dried thyme, ½ teaspoon dried oregano, 1¼ teaspoons salt, ½ teaspoon freshly ground black pepper, and 1½ teaspoons lemon zest in a large zip-lock bag.

3-Add the 1¾ pounds of chicken breasts to the bag, massage to coat well, then seal and refrigerate for at least 4 hours or overnight for the best taste.

4-Preheat your grill to high heat and oil the grates to prevent sticking.

5-Grill the chicken breasts covered for 2 to 3 minutes per side, watching closely to avoid overcooking, then let it rest for 3 to 4 minutes before serving.

6-Once done, you can enjoy it alone, in sandwiches, or on salads for a versatile meal.