Ingredients:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 4 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp dried oregano
  • 1.5 lbs boneless skinless chicken breasts

Instructions:

  1. Place the chicken breasts between two sheets of plastic wrap and use a meat mallet or rolling pin to pound the thicker end until the entire piece is a uniform thickness of about 3/4 inch.
  2. Whisk together the olive oil, lemon juice, minced garlic, smoked paprika, salt, pepper, and dried oregano in a bowl.
  3. Place the chicken in a Ziploc bag, pour the marinade over the meat, squeeze out excess air, and refrigerate for at least 30 minutes.
  4. Preheat the grill to medium-high heat (approximately 400°F / 200°C) and lightly oil the grates.
  5. Place the chicken on the grill, close the lid, and cook for 5–7 minutes per side until deep grill marks form.
  6. Remove the chicken from the grill once the internal temperature reaches 160°F (71°C).
  7. Transfer chicken to a plate, tent loosely with aluminum foil, and let rest for 5–10 minutes until the internal temperature reaches 165°F (74°C).