Prep the chicken. If using breasts, slice them horizontally to create even cutlets about 1/2–3/4 inch thick. This helps them cook quickly and stay juicy. Pat dry with paper towels.

Mix the marinade. In a bowl, whisk together lemon zest, lemon juice, olive oil, garlic, parsley, thyme, rosemary, honey (if using), red pepper flakes, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper.

Marinate. Add the chicken to a zip-top bag or shallow dish and pour in the marinade. Turn to coat. Marinate for at least 30 minutes or up to 8 hours in the fridge. Don’t exceed 12 hours; too much acid can make the texture mushy.

Preheat the grill. Heat a gas or charcoal grill to medium-high (about 400–450°F). Clean and oil the grates to prevent sticking.

Shake off excess marinade. Let extra marinade drip off before grilling to avoid flare-ups. Keep a small portion of fresh (unused) marinade aside if you want a finishing drizzle.

Grill the chicken. Place chicken on the grill and cook 4–6 minutes per side, depending on thickness. Aim for an internal temperature of 165°F. Look for defined grill marks and slight charring at the edges.

Rest and finish. Transfer to a plate and rest 5 minutes. Squeeze over a little fresh lemon, add a pinch of salt, and sprinkle with parsley. If you reserved clean marinade, drizzle a spoonful to brighten it up.

Serve. Pair with grilled asparagus, roasted potatoes, couscous, or a crisp cucumber salad. Add lemon wedges on the side.