Select and Prep the Chicken

Trim excess fat from the chicken breasts, thighs, or tenders.

Pat dry with paper towels and season lightly with some of the salt and pepper.

Make the Italian Marinade

In a medium mixing bowl, whisk together olive oil, lemon juice, Italian seasoning, garlic powder, red pepper flakes (if using), onion powder, remaining salt, and pepper until emulsified.

Marinate the Chicken

Place chicken in a large zip‑top bag or airtight container.

Pour the marinade over the chicken, coating all pieces well.

Press out excess air, seal, and refrigerate for at least 1 hour and up to 12 hours. Do not exceed 12 hours to keep the texture tender (acidic marinades can toughen meat if too long).

Preheat and Prep the Grill

Preheat a gas or charcoal grill to medium heat (about 375–400°F / 190–200°C).

Clean grill grates thoroughly and lightly oil them to prevent sticking.

Grill the Chicken

Remove chicken from the marinade, letting excess drip off (discard used marinade).

Place chicken on the grill over direct medium heat.

Grill 5–7 minutes per side for breasts and thighs (less for tenders), turning once, until nicely charred and golden.

Use a meat thermometer to check that the internal temperature reaches 165°F (74°C) in the thickest part.

Rest and Serve

Transfer the grilled chicken to a plate or cutting board.

Tent loosely with foil and rest for 5–10 minutes so juices redistribute.

Slice or serve whole with your favorite sides such as grilled vegetables, salad, rice, or pasta.