Take the skin off the chicken breasts. Slice the meat using a sharp knife. Thinner cuts of meat become more tender after marinating and need a shorter resting time.
Whisk together the olive oil, apple cider vinegar, dried thyme, rosemary, pepper and garlic in a bowl. Bring in the chicken breast and toss to coat well. Cover and transfer the bowl to the refrigerator. Alternatively, place all the ingredients, except for the meat, in a ziplock bag. Shake it well so all the flavors combine. Add the meat and shake again so that everything is covered in the marinade. Place the meat in the refrigerator to marinate for at least one hour.
Slightly grease a griddled pan or an electric grill with a little bit of oil or unsalted butter. Set the heat to high and wait until the surface is hot. This step is essential in the preparation of this salt free chicken recipe. Meanwhile, preheat the oven to 375F (190C).
When the pan or electric grill is hot, use tongs to place the chicken inside. Resist the urge of flipping it over or moving it in any way for exactly 90 seconds. After that, turn it on the other side. Grill for 90 additional seconds.
If your pan is heat-proof, transfer it to the oven. Otherwise, place the chicken into a baking tray lined with parchment paper. Bake for about 10 minutes or until golden brown on top.
Let it cool a little bit before serving.