Step 1: Trim any excess fat from the chicken breasts or thighs. Pat them dry with paper towels.
Step 2: In a medium bowl or a large resealable plastic bag, combine the olive oil, lemon juice, minced garlic, chopped fresh oregano, chopped fresh parsley, dried thyme, salt, black pepper, and optional red pepper flakes.
Step 3: Add the chicken to the marinade, ensuring all pieces are thoroughly coated. If using a bowl, cover it tightly. For best results, use a glass food storage container, which you can find at Basics Glass Food Storage.
Step 4: Refrigerate and marinate for at least 30 minutes, or up to 4 hours. For maximum flavor, marinate for 2-3 hours. Do not marinate for longer than 4 hours, especially with chicken breasts, as the acid can start to ‘cook’ the meat and change its texture.
Step 5: Preheat your grill to medium-high heat (about 400-450°F / 200-230°C). Lightly oil the grill grates to prevent sticking.
Step 6: Remove chicken from the marinade, letting any excess drip off. Discard the remaining marinade.
Step 7: Place the chicken on the preheated grill. Grill for 6-8 minutes per side for breasts, or 8-10 minutes per side for thighs, or until an internal temperature of 165°F (74°C) is reached and juices run clear.
Step 8: Transfer the grilled chicken to a clean cutting board. Tent loosely with foil and let rest for 5-10 minutes before slicing or serving. This allows the juices to redistribute, ensuring a more tender and flavorful result.