Ingredients:

  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp honey
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1.5 lb boneless skinless chicken breasts

Instructions:

  1. Place the chicken breasts between two sheets of plastic wrap. Use a meat mallet to gently pound the thickest part until the entire piece is an even 3/4 inch thickness. Note: This prevents overcooking the thin ends.
  2. Whisk together olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, honey, kosher salt, and black pepper in a bowl until the honey is fully incorporated.
  3. Place the pounded chicken in a Ziploc bag, pour in the marinade, and massage the bag to ensure full coverage.
  4. Refrigerate and marinate for 30 minutes. Note: Don't go over 2 hours or the lemon will make the meat mushy.
  5. Preheat the grill to medium high heat (approximately 400°F/200°C) and lightly oil the grates.
  6. Place chicken smooth side down on the grill and cook for 5–6 minutes per side until a mahogany colored char develops.
  7. Remove chicken from heat when the internal temperature reaches 160°F (71°C).
  8. Transfer to a plate and tent loosely with foil.
  9. Let the meat rest for 5–10 minutes to allow the internal temperature to rise to 165°F (74°C) and the juices to redistribute.