Marinate the chicken breasts by first seasoning with kosher salt, add olive oil, lemon slices, smashed garlic cloves and herbs for at least a 1 hour and preferably overnight in the refrigerator.
Remove from the refrigerator and let it come to room temperature prior to cooking. Discard the marinade ingredients.
Pre-heat your grill to medium-high with clean and oiled grill grates.
Season the chicken liberally on all sides with kosher salt and freshly ground pepper. Grill skin side down first for about 5 to 7 minutes, then lower the heat to medium and flip the breasts to continue cooking for another 5 to 7 minutes, or until the internal temperature reaches 165° Fahrenheit / 75° Celsius.
Transfer to a plate or cutting board and rest uncovered for 5 minutes before serving.