Begin by pounding the chicken breasts to an even thickness of about 1.5 cm using a sharp knife or meat mallet. This ensures they cook evenly and stay juicy.
In a mixing bowl, whisk together the lemon juice, chopped herbs, minced garlic, olive oil, salt, pepper, and chili flakes if using. This vibrant marinade will infuse the chicken with bright, fragrant flavors.
Place the chicken breasts in a marinating bowl or resealable bag and pour the marinade over them. Make sure each piece is well coated. Cover and refrigerate for at least 30 minutes, up to 2 hours for maximum flavor.
Preheat your grill or grill pan to medium-high heat, around 200°C (390°F). Lightly oil the grates or pan to prevent sticking and ensure a good sear.
Remove the chicken breasts from the marinade, allowing excess to drip off. Place them on the hot grill, hearing a satisfying sizzle as they hit the hot surface.
Grill the chicken for about 6-7 minutes on one side, then flip using tongs. You should see a nice char and smoky grill marks forming. Continue grilling until the internal temperature reaches 75°C (165°F) and the meat is no longer pink in the center.
Once cooked, transfer the chicken to a plate and let it rest for 5 minutes. Resting allows the juices to redistribute, keeping the meat moist and tender.
Slice the rested chicken into thick or thin strips, as desired. The exterior should be beautifully charred while the inside remains juicy and flavorful.
Serve immediately, enjoying the lively citrus flavor paired with the smoky grill marks. This dish pairs wonderfully with fresh salads or grilled vegetables.
