Step 1

Place the boneless chicken breasts between two sheets of plastic wrap and pound to 1/4 inch thickness using a flat meat mallet or tenderizer, a rolling pin or the bottom of a cast iron skillet. SEE NOTE in next step.

Step 2

NOTE: if the breasts are really thick, you can butterfly them before pounding. Using a large very sharp knife, slice through the breast middle horizontally leaving it connected on one side or cutting into two pieces. Open the chicken breast and follow the pounding instructions above in step 1.

Step 3

Remove from plastic wrap and pat dry with paper towels.

Step 4

In a small bowl mix together the salt, pepper, and chopped herbs. Place half the lemon juice in a separate small bowl and the olive oil in a third small bowl. This makes it easy to quickly season the chicken on the grill. Reserve the remaining half lemon (or half of the lemon juice).

Step 5

Preheat the grill to high (450 degrees F). A gas grill or charcoal grill can be used. When at temperature brush grate well with a grill brush and oil the grill grates well with vegetable oil.

Step 6

Brush each side of the chicken breasts with olive oil then season with kosher salt, freshly ground black pepper, chopped thyme and rosemary and brush on half of the lemon juice (you may not use it all).

Step 7

Place the chicken breasts onto the prepared grill grates. Grill for 2 minutes with the lid down, flip over and grill an additional 2 minutes, again with the lid closed (cover grill).

Step 8

Check the internal temperature reaches 165 degrees F as measured with a meat thermometer (we recommend using an instant read food thermometer so the chicken doesn't begin to cool which checking the temperature).

Step 9

Remove from grill and allow to rest a 3 minutes. Squeeze on the remaining lemon juice and serve in whole pieces or slice on a cutting board.