1-Place chicken breasts one at a time in a 1-gallon plastic bag and pound to an even ½-inch thickness using a meat mallet, rolling pin, or saucepan. This step ensures uniform cooking and keeps the meat juicy.

2-In the same or another 1-gallon plastic bag, mix together all the ingredients except the chicken: 6 tablespoons extra virgin olive oil, 4 large garlic cloves (minced), 1 teaspoon dried thyme, ½ teaspoon dried oregano, 1¼ teaspoons salt, ½ teaspoon freshly ground black pepper, and 1½ teaspoons lemon zest.

3-Add the 1¾ lbs of chicken breasts to the bag with the marinade and massage to coat evenly. Seal the bag and place it in a bowl in the refrigerator to marinate for at least 4 hours or overnight for deeper flavor.

4-Preheat a grill to high heat and oil the grates to prevent sticking and get great grill marks.

5-Grill the chicken breasts, covered, for 2 to 3 minutes per side until fully cooked, making sure not to overcook to maintain juiciness.

6-Allow the chicken to rest for 3 to 4 minutes before serving, which helps lock in the juices.