Ingredients:

  • 3 tbsp extra virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 4 (6 oz each) boneless skinless chicken breasts

Instructions:

  1. Place chicken breasts between two sheets of parchment paper. Use a meat mallet to gently pound the thickest part of the breast until the entire piece is a uniform thickness of about 3/4 inch.
  2. In a bowl, whisk together the olive oil, lemon juice, garlic, paprika, salt, and pepper.
  3. Toss the chicken in the marinade, ensuring every surface is coated. Let sit for 10–30 minutes at room temperature.
  4. Preheat your grill to medium-high heat (approximately 400°F / 200°C).
  5. Place chicken on the grates, pressing down lightly once to ensure contact. Cook undisturbed for 5–6 minutes until the meat naturally releases from the grate.
  6. Flip the chicken and cook for another 5–7 minutes.
  7. Insert a meat thermometer into the thickest part of the breast; remove from heat when the internal temperature hits 160°F (71°C).
  8. Transfer chicken to a plate, tent loosely with foil, and let rest for 5 minutes until the internal temperature reaches 165°F (74°C).