Start by trimming any excess fat from the chicken breasts and pounding them to an even 1-inch thickness if not already done. Cut 2-3 shallow slits into the thickest part of each breast—this helps the marinade penetrate deeper and seasons the meat more evenly. While the chicken rests, prepare your marinade by whisking together the extra virgin olive oil, fresh-squeezed lemon juice, lemon zest, Greek seasoning, poultry seasoning, dried oregano, minced garlic, salt, and cracked black pepper in a bowl until fully combined.

Place the prepared chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade from Step 1 over the chicken, making sure each piece is well coated. Seal the bag or cover the dish, then refrigerate for at least 6-8 hours (or up to overnight)—I find that the longer marinating time really allows those Greek flavors to develop and tenderize the meat.

When ready to cook, preheat your grill to medium-high heat and let it heat for about 10 minutes. Remove the chicken from the refrigerator about 5 minutes before grilling to bring it closer to room temperature for more even cooking. Drain the marinated chicken in a colander, allowing excess marinade to drip away, then carefully place the chicken breasts on the oiled grill grates. Cook for 4 minutes without moving the chicken, then flip and cook for another 4 minutes on the second side.

Flip the chicken one final time and continue cooking for 4-8 minutes until the internal temperature reaches 165°F when measured at the thickest part with a meat thermometer. I always use a thermometer rather than guessing—it's the best way to ensure juicy, fully cooked chicken every time. Once cooked through, transfer the chicken to a clean plate and let it rest for 5 minutes before serving; this helps retain the juices.