Prepare the Marinade: In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.

Infuse the Chicken with Flavor: Arrange the chicken breasts in a spacious resealable plastic bag or a shallow dish. Drizzle the marinade over the chicken, ensuring that each piece is thoroughly coated. Seal the bag or cover the dish tightly, then place it in the refrigerator for a minimum of 30 minutes, allowing the flavors to meld, or for up to 4 hours for a richer taste.

Cook the Chicken on the Grill: Heat your grill to a medium-high setting. Take the chicken out of the marinade, letting any excess drip off before discarding the leftover marinade. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is fully cooked.

Rest and Garnish: Once cooked, transfer the chicken to a plate and let it rest for 5 minutes. Let the chicken rest for a few minutes to allow the juices to evenly distribute throughout the meat, ensuring it remains tender and juicy. Just before serving, sprinkle with freshly chopped parsley for a vibrant touch.

Serve: Serve your Chicken Salmoriglio alongside your favorite sides, such as grilled vegetables, a simple salad, or roasted potatoes. The zesty flavors of the Salmoriglio sauce make this dish wonderfully versatile.