1-First, pat the chicken dry and pound the breasts to about 3/4 inch thick or cut them into 5-6 ounce pieces for uniform cooking. This step makes sure everything grills at the same rate, avoiding dry spots.

2-Next, mix the lemon zest, minced garlic, chopped herbs, kosher salt, black pepper, olive oil, and optional chili flakes in a bowl, then reserve 2 tablespoons for later use.

3-Coat the chicken thoroughly in the marinade and let it sit for at least 30 minutes in the fridge or even longer for deeper flavor.

4-Preheat your grill to medium-high heat, and once it’s ready, place the chicken on the grates after letting excess marinade drip off.

5-Grill with lemon halves cut side down and any veggies for 5-6 minutes per side until grill marks appear, then move to a cooler spot and cook until it hits 160°F for breasts or 170°F for thighs.

6-After grilling, let the chicken rest for 5-10 minutes to keep those juices in place.

7-Serve it up on a platter, squeeze the grilled lemon over the top, drizzle with the reserved marinade, and add a sprinkle of fresh herbs for extra appeal.