Use a peeler to remove strips of zest from half of the lemon, then trim into fine strips with a small knife. Reserve and set aside.
Grate the other side of the lemon to make 1 T. zest.
Finally, squeeze the juice from the lemon into a large bowl.
Add the lemon zest, oil, garlic, parsley, thyme, marjoram, salt and pepper and mix.
Add the chicken breasts to bowl and spoon the marinade over the chicken until well coated. Cover and chill for 30 minutes or overnight.
Preheat the griddle, grill or broiler to medium heat. Put the chicken pieces on the griddle, reserving marinade.
Cook chicken until cooked through, about 10 minutes on each side, brushing with reserved marinade 2 to 3 times. Discard marinade.
When done, sprinkle with reserved lemon strips and serve immediately garnished with parsley sprigs.