Bone-in chicken breasts are much more tolerant of grill heat, but to guarantee a moist, juicy outcome, marinate the chicken for a little while, then cook over indirect heat.
Remove the zest from the lemons with a zester or fine grater; squeeze the juice. Reserve 2 tablespoons juice and 1 tablespoon zest in a medium bowl; set aside. Place remaining juice and zest in a large bowl, with 2 tablespoons oil. Add chicken, turning to coat. Season with salt and pepper. Refrigerate for at least 1 hour.
Meanwhile, mix reserved lemon juice and zest with remaining 2 tablespoons oil. Stir in tomatoes, garbanzo beans, onions, parsley, and cheese. Refrigerate until serving time.
Heat grill for indirect heat. Remove chicken from marinade (discard marinade); place on grill skin-side down. Cover grill and cook 15 minutes. Turn chicken, cover and grill about 10 minutes longer or until no longer pink near bone. Cook to internal temp of 165°F. Move chicken over direct heat for a few minutes to crisp up the skin.
Serve chicken with chick pea salad.
Just BARE® Boneless Skinless Chicken Breasts or Thighs may be substituted for Just BARE® Bone-In Split Chicken Breasts.
Nutritional information may change when substituting product. If you choose to substitute frozen chicken for this recipe, it's best to thaw the product before cooking.