1-First Step: Pound the chicken Place each of the 1¾ lbs boneless skinless chicken breasts in a 1-gallon resealable plastic bag. Pound to an even ½-inch thickness using a meat mallet, rolling pin, or saucepan. This key move ensures uniform cooking so thin edges do not dry out while thicker parts lag. It takes just a few minutes and makes all the difference for busy parents or students rushing dinner.

2-Second Step: Mix and apply the marinade Combine 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 in the same bag or a new 1-gallon resealable bag. Add the pounded chicken, massage well to coat every piece, seal tightly, and place the bag in a bowl. Refrigerate for at least 4 hours or overnight. No extra bowl means less cleanup, perfect for working professionals.

3-Third Step: Preheat and prep the grill Fire up your grill to high heat, around 450-500°F. Oil the grates generously with a paper towel dipped in oil and tongs to prevent sticking. High heat creates those crave-worthy sear marks and char while keeping the inside juicy. If rain hits or its winter, switch to indoor options later.

4-Fourth Step: Grill the chicken Lay the chicken on the hot grates. Cook covered for 2-3 minutes per side until it reaches 165°F internally; do not overcook or it dries out. If it sticks, wait 30 seconds and it releases naturally. The cover helps even convection cooking for reliable results every time. Diet-conscious folks love the quick sear that locks in nutrients.

5-Final Step: Rest and serve Transfer to a platter, let rest 3-4 minutes to retain juices, then slice or serve whole. Enjoy plain, on salads, in sandwiches, or topped with cheese. Kid-friendly and versatile for food enthusiasts. Total time delivers dinner fast.