In a medium bowl, whisk together olive oil, garlic, lemon juice, thyme, oregano, rosemary, parsley, marjoram, nutmeg, salt, and pepper.
Place the chicken in marinade, and coat or drench in herb mixture. Seal bowl with plastic wrap or place in a Ziplock bag and refrigerate for at least an hour - preferably overnight.
Using a tong, remove chicken from the sauce and discard any excess marinade.
Preheat grill to medium- high heat.
Place chicken on the grill and grill for about 4-5 minutes on each side, until you have a nice char – you may need to turn the chicken occasionally on each side until it is cooked all the way. The best way to check for doneness is to use an instant-read thermometer. The perfect internal temperature is 160 degrees F. Alternatively, you can always do a little cut into the middle to check that it's just about opaque in the center.
Remove from grill (or grill pan).
Let it rest for 5 minutes, then serve immediately.