Step 1

Zest lemon before squeezing juice. This step will just make your life easier. Use a citrus zester and make sure not to overdo it. You just want the yellow bits, not the bitter white part that lies right under the rind. After zesting, cut lemons in half and squeeze juice through a strainer into a bowl.

Step 2

Combine lemon juice, zest, garlic. Slowly drizzle in olive oil until well combined. Add remaining ingredients and stir through.

Step 3

Place boneless, skinless chicken breasts into a resealable plastic bag, and pour mixture over top. Coat well, release air from bag, seal, and place into the refrigerator for 2-3 hours. If using marinade on wings or drumsticks, marinate them for 2-4 hours.

Step 4

Preheat your grill for medium heat (375 degrees F).

Step 5

Remove chicken breasts from marinade and place them on the grill. Cook for 10-12 minutes, turning 1-2 times during the cooking process. Once they reach an internal temperature of 165 degrees F, at the thickest part of the breast, they are done.

Step 6

Let the chicken breast rest for a few minutes before slicing.

Step 7

For even cooking, flatten the chicken breasts before marinating. Place them between two pieces of plastic wrap, and gently hit them with the blunt side of a kitchen mallet. Aim for a 1/2" thick uniform shape.