In a small bowl, combine 2 tablespoons of olive oil, 3 cloves of minced garlic, 1 tablespoon each of chopped fresh rosemary, thyme, and oregano, along with 1 teaspoon lemon zest, 1 teaspoon salt, and ½ teaspoon black pepper. Mix everything well until it transforms into a fragrant herb marinade.

Place your 4 boneless, skinless chicken breasts into a shallow dish or a resealable plastic bag. Pour the herb marinade over the chicken, ensuring every piece is generously coated. Cover the dish or seal the bag, then refrigerate for at least 1 hour, but preferably overnight.

When you're ready to start grilling, preheat your grill to medium-high heat, aiming for a temperature between 375–400°F.

Carefully remove the marinated chicken from the refrigerator and take it out of the marinade, letting any excess drip off. Discard the remaining marinade.

Place the chicken directly onto the hot grill grates. Close the lid and cook for 6–7 minutes on one side until you see a nice golden crust forming. Flip the chicken over and grill for another 6–7 minutes. The chicken is done when it reaches an internal temperature of 165°F (75°C).

Once grilled, carefully remove the chicken from the grill and set it aside on a plate. Let it rest for 5 minutes.

Before serving, squeeze fresh lemon juice over the grilled chicken.