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Heat grill to medium-high then clean and oil grates.
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While grill is heating, make the rub and finishing sauce. For the rub, combine lemon zest, 1 tablespoon of the chopped rosemary, garlic salt, crushed red pepper, black ground pepper and 1 tablespoon of the olive oil in a small bowl. Stir well. Remove approximately half of the rub mixture and set aside.
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Rub the chicken breasts on all sides with the rub mixture. Cover with plastic wrap and allow to sit for 10-30 minutes.
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For the finishing sauce, add 1 tablespoon fresh lemon juice, ½ tablespoon chopped rosemary and 2 tablespoons of olive oil to the remaining rub. Stir to combine and set aside.
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Add chicken breasts to preheated, oiled grill and allow to cook for about 4 minutes or until light golden brown. Grill marks are fine, but don’t allow the breasts to get dark char marks. This will create a leathery tough exterior. See Café Tips above in post.
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Flip chicken to opposite side and grill for another 4-6 minutes until chicken reaches an internal temperature of 155˚F.
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Remove chicken from the grill to a serving platter. Immediately, drizzle with the finishing sauce and tent with foil for 5 minutes. Serve and enjoy. (Chicken will continue to cook for a few minutes after being removed from the grill to reach recommended temp of 160˚F. - see Tips above.)
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If grilling lemon halves, brush them lightly with olive oil and grill until golden brown with grill marks. Serve with chicken for garnish.