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.
These chicken breasts are great served warm but can also be chilled and sliced or diced for salads.
Referigerate covered for up to 1 week or freeze to last for months.
A two zone fire is optimal if using a charcoal or gas grill with a lid. Move the chicken to the indriect heat after the second side is seared to finish cooking.
Cooking time will vary depending on the type of grill you are using and if you close the lid or not.