1-First Step: Pound the chicken. One at a time, place chicken breasts in a 1-gallon zip-lock bag. Use a meat mallet to pound to an even ½-inch thickness. This tenderizes and ensures even cooking. Work over a cutting board to contain mess. Takes about 5 minutes.

2-Second Step: Make the marinade. In the same 1-gallon zip-lock bag, mix 6 tablespoons extra virgin olive oil, 4 large garlic cloves minced, 1 teaspoon dried thyme, ½ teaspoon dried oregano, 1¼ teaspoon salt, ½ teaspoon freshly ground black pepper, and 1½ teaspoons lemon zest. Shake or stir to combine. Quick and no bowl cleanup.

3-Third Step: Marinate the chicken. Add the pounded chicken to the bag. Massage the marinade evenly over each piece. Seal the bag, place it in a bowl, and refrigerate at least 4 hours or overnight. Longer marinate means more flavor. Flip bag halfway if you remember.

4-Fourth Step: Preheat the grill. Fire up your grill to high heat. Oil the grates well with a paper towel dipped in oil and tongs. This prevents sticking. Aim for 450-500°F if you have a thermometer.

5-Fifth Step: Grill the chicken. Place chicken on the grill. Cook covered for 2 to 3 minutes per side. Do not overcook; check for firm feel or 165°F internal temp. High heat gives sear marks and char, cover for even convection heat. If it sticks, wait 30 seconds; it releases.

6-Final Step: Rest and serve. Transfer to a platter. Rest 3-4 minutes before cutting to retain juices. Slice and enjoy as main, on salad, or sandwich. Pairs great with sides like homemade banana bread for a sweet contrast.