Pat the chicken breasts dry with paper towels, then place them between plastic wrap and gently pound to an even 1-inch thickness—this ensures uniform cooking on the grill. While prepping the chicken, combine the olive oil, lemon juice, minced garlic, dried oregano, salt, cracked black pepper, honey, and red pepper flakes in a bowl, whisking until the honey dissolves completely. The honey will help create a beautiful caramelized crust on the grill while the acid from the lemon juice begins to gently tenderize the chicken.

Add the prepared chicken cutlets to the marinade bowl and toss to coat evenly, making sure each piece is well covered with the oil and lemon mixture. Cover the bowl and refrigerate for at least 30 minutes, though I prefer marinating for the full 2 hours when time allows—this allows the garlic and oregano flavors to penetrate deeply into the meat. If you're short on time, 30 minutes is still effective, but longer marinating will give you more developed flavor.

While the chicken marinates, finely chop the fresh parsley into 1/4-inch pieces and cut the remaining lemon into wedges. Preheat your grill to medium-high heat (around 400-450°F), allowing it to fully heat so the grates are hot enough to create good grill marks and a flavorful crust.

Remove the chicken from the refrigerator 5 minutes before grilling to bring it closer to room temperature for more even cooking. Place the chicken cutlets on the grill, spacing them so they don't crowd the grates, and cook for 5-7 minutes on the first side without moving them—this allows the honey in the marinade to caramelize and create those beautiful golden grill marks. Flip carefully and cook the second side for another 5-7 minutes until the chicken reaches an internal temperature of 165°F. I like to brush any remaining marinade onto the chicken during the last minute of cooking for an extra flavor boost, though be careful since it's now raw chicken marinade.

Transfer the grilled chicken to a serving platter and immediately top with the fresh chopped parsley. Serve with lemon wedges on the side so each person can squeeze additional brightness over their chicken according to their preference.