Whisk together fresh lemon juice, olive oil, minced garlic, dried oregano, salt, black pepper, honey, lemon zest, red pepper flakes, fresh parsley, and fresh thyme in a bowl. This marinade base should be well combined and aromatic, with visible citrus zest throughout the mixture.

Place boneless chicken breasts in a shallow dish or resealable bag and pour the marinade over them completely. Turn each breast to ensure all surfaces contact the flavorful liquid, coating the top, bottom, and sides evenly.

Refrigerate for exactly 15 minutes—no longer, as extended marinating can dry out delicate chicken breasts. Set a timer to ensure precision in this critical timing window.

Preheat your grill to medium-high heat (approximately 400°F) while the chicken marinates. Clean grates with a grill brush and lightly oil them to prevent sticking and ensure beautiful crosshatch marks on your stunning lemon grilled chicken recipe.

Remove chicken from marinade and reserve the liquid in a small saucepan. Place each breast on the hot grill grates at a 45-degree angle for 6 minutes without moving; this creates professional sear marks.

Rotate chicken 90 degrees (keeping the same side down) and grill for 3 more minutes for complete crosshatch patterns. Flip gently and repeat on the second side: 6 minutes, then 3 minutes rotated. Internal temperature must reach 165°F.

While grilling, heat the reserved marinade over medium heat in your saucepan with 2 tablespoons butter, stirring occasionally until slightly reduced and glossy (about 2-3 minutes). Add lemon slices for final color and aroma.

Transfer finished chicken to a serving platter and drizzle generously with the warm butter sauce. Top with additional fresh parsley and lemon slices for an elegant presentation that Marco would absolutely approve of.