The Modern Nonna

0 In a food processor or a blender, add any fresh herbs you like. I used basil, parsley, and fresh oregano. Add the garlic, lemon juice, and 1/4 cup olive oil. Process for 30 seconds or until a loose consistency forms. (Add more olive oil as needed).
1 Add the chicken to a bowl and season with salt and pepper. Add the mayo and the herb mixture. With clean hands, massage the chicken well and let it sit for at least 1 hour or up to overnight in the fridge.
2 Once you are ready to cook the chicken, simply add it to a hot grill, over medium heat. If you have any marinade leftover, I like to pour it on top of yellow potato wedges separately in a small dish (or foil tray) and cook them alongside the chicken. Cook the chicken for 25 to 30 minutes, turning it over a few times with the grill lid open, or until a meat thermometer inserted into the thickest part of a piece of chicken measures 165F (74C). The chicken can also be baked in the oven, instead of grilled (see notes below.)
3 Please keep an eye on the chicken as the cook time will vary based on the size and thickness of the meat. 
4 Enjoy with salad on the side or any other sides you like.