Pat the chicken breasts dry with paper towels, then season generously with salt and pepper on both sides. This helps the seasonings adhere and promotes a good sear.
Preheat your grill to medium-high heat until it shimmers slightly, indicating it's hot enough to sear. Lightly brush the grates with oil to prevent sticking.
Place the chicken breasts on the grill, presentation side down first, making contact with the hot grates. Sear for about 4-5 minutes, until deep golden grill marks form and the meat releases easily.
Flip the chicken breasts using tongs, then cook for another 4-5 minutes, adjusting heat if flare-ups occur. Look for even color and avoid overcooking.
Check the internal temperature by inserting a meat thermometer into the thickest part; it should read around 65°C (149°F). If needed, continue grilling in short bursts until this temperature is reached.
Once cooked, transfer the chicken to a plate or tray and loosely tent with foil. Let it rest for 5-8 minutes, allowing the juices to redistribute and ensuring moist slices.
Optional: Squeeze fresh lemon juice over the rested chicken for a zesty finish, then slice against the grain to serve.
