Lemon-garlic grilled chicken

This one started from a NYT Cooking recipe. What's here is my own version, in my own words. The big change: I dropped the salt. The outline puts that saving at about 1,400 mg sodium per batch. Lemon, garlic and herbs carry the flavour.

Butterflying is the trick. A thin, even breast cooks through before the outside dries out.

Method

1. Butterfly each breast: slice it horizontally, almost all the way through, and open it like a book. Aim for an even thickness of about 2 cm.
2. Mix the lemon juice, grated garlic, parsley, oregano, oil and pepper in a bowl or bag.
3. Coat the chicken and marinate for 30–240 minutes in the fridge at 4 °C or colder. Keep acidic marinades to 240 minutes at most.
4. Heat the BBQ to medium-high, about 200–220 °C with the lid closed.
5. Lift the chicken from the marinade and grill for about 5–7 minutes per side, until the centre of every piece reaches 74 °C. Use a thermometer; time alone isn't the test. Discard the used marinade.
6. Rest for 5 minutes before slicing. Divide into four equal portions.

Notes

• Cooking a batch to reheat later? Cook it fully now. Never part-cook chicken to finish later. Reheat gently in a covered pan with a little water until the centre reaches 74 °C.
• Portion into shallow containers and refrigerate within 120 minutes. Keep at 4 °C or colder and eat within 3 days.
• Once chilled, tray-freeze any portions you won't eat within 3 days, then bag them. At −18 °C, cooked chicken is best within 3 months for quality; it stays safe while kept frozen. Thaw in the fridge, never on the counter.
• Nutrition is estimated using raw chicken at about 45 mg sodium per 100 g and counting all the marinade, even though some is discarded. Sides and table salt aren't included. The 1,400 mg saving is the outline's comparison, not sodium present in this batch.
• Anyone else at the table salts their own plate.