Step 1: In a medium bowl, whisk together the olive oil, fresh lemon juice, minced garlic, chopped rosemary, chopped thyme, sea salt, and black pepper until well combined. This forms your flavorful grilled chicken marinade.
Step 2: Prepare the chicken. If using boneless, skinless chicken breasts, pound them lightly to an even thickness of about 3/4 inch. If using thighs, trim any excess fat. This ensures even cooking and better absorption of the marinade.
Step 3: Place the prepared chicken into a large, sealable bag or a shallow, non-reactive dish. Pour the lemon herb garlic marinade over the chicken, ensuring all pieces are thoroughly coated. If using a bag, press out any excess air before sealing. If using a dish, cover tightly with plastic wrap.
Step 4: Refrigerate the chicken to marinate for a minimum of 30 minutes. For optimal flavor, marinate boneless chicken breasts for 2-6 hours, and chicken thighs for 4-12 hours. Avoid marinating for longer than 12 hours, especially with acidic marinades, to prevent the chicken from becoming mushy.
Step 5: Preheat your outdoor grill to medium-high heat (approximately 400-450°F or 200-230°C). Clean the grill grates thoroughly and lightly oil them to prevent the chicken from sticking.
Step 6: Remove the chicken from the marinade, allowing any excess marinade to drip off. Discard any remaining marinade for food safety reasons; do not reuse it.
Step 7: Place the marinated chicken on the preheated grill. Grill boneless breasts for about 5-7 minutes per side, or until an internal temperature of 165°F (74°C) is reached. Chicken thighs may require slightly longer, typically 6-8 minutes per side. Use a meat thermometer to confirm doneness.
Step 8: Once cooked, transfer the grilled chicken to a clean cutting board. Tent loosely with aluminum foil and let it rest for 5-10 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a tender and moist result. Slice and serve immediately.