Marinate chicken for at least 4-6 hours (or overnight) to allow the lemon, garlic, and rosemary to deeply penetrate the meat, creating tender and intensely flavored breasts.

Place lemon halves directly on the grill grates with cut-side down for 3-4 minutes until caramelized and charred; this concentrates their natural sugars and adds a sophisticated sweetness to your dish.

Use a meat mallet to pound breasts to ½-inch uniform thickness so they cook evenly and reach the perfect internal temperature of 165°F without drying out the edges.

Brush hot grill grates with high-heat oil to prevent sticking and create beautiful char marks that add depth and visual appeal to your grilled chicken.

After grilling, let chicken rest 5 minutes while you simmer leftover marinade on the stovetop to create a silky pan sauce that amplifies the lemon-rosemary flavors.