Prepare the fresh herbs, juice the lemon, and mince the garlic.
Cut the chicken breasts into 6 equal pieces, slice the breasts in half to ensure even marinating and cooking.
Combine the fresh herbs, garlic, lemon juice, olive oil, white balsamic, brown sugar, sea salt, and black pepper in a mixing bowl and combine using a wire whisk.
Place the prepared chicken into a shallow dish and pour the marinade over the chicken and make sure the chicken is covered with the marinade, Cover the dish with plastic wrap and place in the refrigerator for at least 6 hours.
Remove the chicken from the refrigerator and heat your grill to at least 400 ℉. Then using a wire grill brush clean the grill grates, then spray the grates with cooking spray.
Carefully place the chicken onto the heated grill and allow to cook for 5-7 minutes before turning it on an angle creating cross hatched grill marks.
After about 12 minutes turn the chicken over and repeat the same cross hatching on the other side. Cook the chicken for another 12 minutes or until using an instant-read thermometer reads 165 ℉ in the thickest part of the chicken breast.
Place the chicken into aluminum foil and fold it over creating a pouch to allow the chicken to rest for 5-7 minutes for juicy chicken breasts every time!
