1. Put the chicken breast into a large sealable plastic bag and pound it with a meat mallet until it is about 1 cm thick. Pounding the chicken breasts flat will allow them to sear more evenly later. If you don’t have a meat mallet, you can use a rolling pin or a glass jar instead. If you don't have a large enough sealable plastic bag, you can use two pieces of plastic wrap instead.

2. Prepare marinade. Combine olive oil, minced garlic, thyme, oregano, salt, pepper, and lemon zest in a large bowl. Mix quickly with a whisk or fork.

3. Marinate the chicken for at least 1-2 hours. Put the chicken into the bowl where you just prepared the marinade. Cover with plastic wrap and refrigerate for at least 1-2 hours. Marinating for 4-12 hours will be better.

4. Clean the grill, then grease it with oil and turn on high heat to preheat. Scrape the grill clean. Dip a folded paper towel in vegetable oil and wipe the grill grate to oil it. The grill needs to be polished. Turn on high heat.

5. Place chicken breasts on the grill after heating. If you use a two-zone fire, place the chicken in the hotter zone. If the chicken cooks too quickly, move it to a cooler area. The pieces of chicken can be close together, but they should not touch each other.

6. Bake each side for 3-5 minutes, then flip once. Bake until browned on the bottom, about 3-5 minutes. Flip using tongs and bake for another 3-5 minutes. It's done when the meat in the middle is no longer pink and the juices turn clear.

7. Let it sit for 5-10 minutes before eating, so that the meat juice can flow back into the chicken. Cover the chicken with aluminum foil while it rests to prevent it from getting cold or drying out.