Combine the olive oil, lemon zest, lemon juice, rosemary, garlic, and lots of black pepper together in a sealable, zipper-style plastic bag or mixing bowl.
Add the chicken breasts to the marinade and let them marinate for 30 minutes to 4 hours, refrigerated.
Preheat the grill until hot (when you hold your hand 1 to 2" above the grill grates, you want to pull it away after 2 or 3 seconds). Place the grill plate(s) in the BBQ Grill Pan. Preheat the pan for 2 to 3 minutes.
When the pan is ready, remove the chicken from the marinade, shaking off any excess marinade. Place on the grill plate. Grill for 6 to 8 minutes per side, seasoning with salt as you grill. The chicken should be firm to the touch and have an internal temperature of 165°F when cooked through. Use the other side of the pan to cook vegetables using the perforated plate if you like.
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