1. Make the marinade: In a bowl, combine lemon juice, extra virgin olive oil, liquid stevia, garlic, mustard, Himalayan sea salt, and pepper. Whisk to combine well. Reserve about 1/4 cup for later basting. Using a fork, pierce towel-dried chicken all over. Place chicken in the bowl of marinade and toss to combine well. Let sit in marinade 30 min to 1 hour.

2. Meanwhile, heat grill on high. Place chicken on grill (discard used marinade.) Cook and baste with reserved 1/4 cup of marinade, about 4 min per side, depending on the thickness of chicken. Don’t over cook; remove from heat as soon as nice grill marks are achieved and center is no longer pink.

3. Sprinkle with lemon zest and basil or parsley and serve immediately.