4 (6 oz) boneless skinless chicken breast halves*
1/3 cup olive oil , plus more for brushing grill
1 Tbsp lemon zest
1/3 cup fresh lemon juice
4 cloves garlic , minced (1 1/2 Tbsp)
2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried rosemary , crushed
Salt and freshly ground black pepper
Chopped fresh parsley , for serving

4 (6 oz) boneless skinless chicken breast halves* 1/3 cup olive oil , plus more for brushing grill 1 Tbsp lemon zest 1/3 cup fresh lemon juice 4 cloves garlic , minced (1 1/2 Tbsp) 2 tsp dried oregano 1/2 tsp dried basil 1/2 tsp dried thyme 1/2 tsp dried rosemary , crushed

Using the flat side of a meat mallet, pound thicker parts of chicken to even thickness.

In a small mixing bowl, whisk together olive oil, lemon zest, lemon juice, garlic, oregano, basil, thyme, rosemary and season with salt and pepper (about 1 tsp salt 1/2 tsp pepper).

Place chicken in a gallon size resealable bag, pour in olive oil mixture. Seal bag while pressing air out. Rub marinade over chicken. Transfer to refrigerator and allow to marinate 2 - 5 hours (rotate bag and move chicken around halfway through if possible).

Preheat grill over medium-high heat (to about 425 - 450 degrees F).

Brush grill grates lightly with olive oil. Place chicken on grill, close lid, and grill about 4 minutes per side, or until chicken registers 160 - 165 degrees F in center of chicken on an instant read thermometer.

Let chicken rest 5 minutes, garnish with fresh parsley then serve immediately.