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In a small bowl or jar, whisk together the olive oil, lemon juice, garlic, fresh herbs, salt and pepper until all combined.
Place chicken in a shallow dish or a 1-gallon sealable plastic bag and pour most of the lemon herb sauce over the chicken (I always suggest reserving a little bit of the sauce to brush on the chicken later while grilling!)
Place chicken in the fridge and let it marinate for at least 30 minutes, but no longer than 2 hours (lemon is very acidic and will start to breakdown the chicken’s texture so you don’t want to marinate this too long). When ready to grill, remove chicken from the dish or bag, shake off any excess and discard leftover marinade.
Heat a grill or grill pan on medium heat and brush grill with oil to prevent the chicken from sticking. Grill the chicken 5 to 6 minutes on each side or until cooked through and no longer pink (cooked chicken should have an internal temp of 165 degrees). Remove chicken from grill and let it rest for 5 minutes before serving.