Prep the chicken: If using breasts, consider cutting them in half horizontally to create thinner cutlets, or pound to even thickness. This helps them cook evenly and stay juicy.

Mix the marinade: In a bowl, whisk lemon zest, lemon juice, olive oil, garlic, herbs, salt, pepper, and honey (if using). Taste and adjust salt or lemon as needed.

Marinate: Add chicken and toss to coat well. Cover and refrigerate for at least 30 minutes and up to 4 hours. Avoid longer than 8 hours, as the lemon can start to “cook” the chicken and change the texture.

Preheat the grill: Heat your grill to medium-high (about 400–450°F). Clean and oil the grates so the chicken won’t stick.

Grill the chicken: Let excess marinade drip off. Grill 4–6 minutes per side for thinner breasts or thighs, or until the internal temperature reaches 165°F. Don’t move the chicken too much; let it sear for good grill marks.

Rest and finish: Transfer to a plate, tent loosely with foil, and rest for 5 minutes. Squeeze a little fresh lemon over the top and add a drizzle of olive oil if you like.

Serve: Plate with lemon wedges and a sprinkle of fresh herbs. It pairs well with couscous, roasted potatoes, or a crisp green salad.