This recipe is incredibly straightforward and perfect for both beginner and experienced cooks. The key is to allow sufficient time for the chicken to marinate, letting the flavors fully penetrate and tenderize the meat.

Step 1: Prepare the Marinade

1. In a medium-sized bowl, whisk together the olive oil, fresh lemon juice, minced garlic, chopped fresh oregano, chopped fresh rosemary, chopped fresh thyme, dried basil, salt, black pepper, and red pepper flakes (if using).
   • Tip: Ensure the garlic is finely minced so its flavor infuses the marinade effectively. Chop the fresh herbs finely to release their aromatic oils.
2. Whisk the marinade ingredients together until they are well combined and slightly emulsified. This ensures all the flavors are evenly distributed.
   • Tip: Taste the marinade at this stage. Adjust the salt, lemon juice, or herbs to your preference. Remember that the flavors will intensify as the chicken marinates.

Step 2: Marinate the Chicken

1. Place the chicken breasts in a large resealable plastic bag or a shallow dish.
   • Tip: If using a dish, make sure it’s non-reactive, such as glass or ceramic, as the lemon juice can react with metal.
2. Pour the prepared marinade over the chicken, ensuring each piece is evenly coated.
   • Tip: Gently massage the marinade into the chicken to ensure it penetrates the meat thoroughly.
3. Seal the bag (or cover the dish with plastic wrap) and refrigerate for at least 30 minutes. For the best flavor and tenderness, marinate for at least 2 hours, or up to 4 hours. Do not marinate for longer than 4 hours, as the lemon juice can start to break down the chicken too much, making it mushy.
   • Tip: For more even marinating, flip the bag or chicken pieces in the dish halfway through the marinating time.

Step 3: Preheat the Grill

1. Preheat your grill to medium-high heat (about 375-450°F or 190-230°C).
   • Tip: If using a charcoal grill, ensure the coals are hot and covered with a light layer of ash. If using a gas grill, preheat with all burners on medium-high, then adjust to medium heat for cooking.
2. Clean the grill grates thoroughly and lightly oil them to prevent the chicken from sticking.
   • Tip: Use a grill brush to scrape off any residue from previous grilling. Oiling the grates can be done by dipping a paper towel in oil and using tongs to rub it over the hot grates.

Step 4: Grill the Chicken

1. Remove the chicken breasts from the marinade and let any excess marinade drip off. Discard the marinade. Do not reuse the marinade after it has been in contact with raw chicken.
   • Tip: Pat the chicken breasts dry with paper towels before grilling. This helps them to get a nice sear and prevents steaming.
2. Place the chicken breasts on the preheated grill.
   • Tip: Ensure there is enough space between the chicken pieces for even cooking. Avoid overcrowding the grill.
3. Grill for 5-7 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer inserted into the thickest part of the chicken to check for doneness.
   • Tip: Avoid flipping the chicken too often. Allow it to sear and develop grill marks on each side before flipping. If the chicken is browning too quickly, reduce the heat slightly.
4. If desired, during the last minute or two of grilling, you can brush the chicken with a little extra olive oil for added shine and moisture.
   • Tip: Be careful not to overcook the chicken, as it can become dry. Once it reaches 165°F, remove it from the grill.

Step 5: Rest and Serve

1. Remove the grilled chicken from the grill and transfer it to a clean plate or cutting board.
2. Let the chicken rest for 5-10 minutes before slicing or serving. This allows the juices to redistribute throughout the meat, resulting in more tender and flavorful chicken.
   • Tip: Tent the chicken loosely with foil while it rests to keep it warm.
3. Garnish with fresh parsley, lemon wedges, Kalamata olives, and crumbled feta cheese, if desired.
4. Serve immediately and enjoy!