In a medium bowl, whisk together ½ cup of extra virgin olive oil, 3 tablespoons of fresh lemon juice, 2 tablespoons of honey, and 1 tablespoon of Dijon mustard until fully emulsified.

Stir in 1 teaspoon of garlic powder, 1 teaspoon of kosher salt, and ½ teaspoon of freshly cracked black pepper for even distribution of flavor.

Place 1.5 pounds of boneless skinless chicken breasts into a resealable plastic bag or shallow dish and pour the marinade over the chicken.

Seal the bag tightly or cover the dish, then refrigerate for a minimum of 30 minutes and up to 4 hours.

Clean the grill grates thoroughly and lightly oil them. Preheat the grill to medium-high heat, around 400°F (200°C).

Remove the chicken from the marinade, shake off excess, and grill at a 45-degree angle for about 4 minutes without moving.

Rotate chicken another 45 degrees and continue to grill for 3-4 minutes.

Flip the chicken over and cook until the internal temperature reaches 160°F (71°C), around 6-8 minutes more.

Brush some marinade or honey on the chicken during the last 2 minutes for added glaze.

Remove the chicken from the grill and let it rest for 5 minutes, then slice on a bias and garnish with chopped parsley and cracked black pepper.