Ingredients:

  • 1 tsp kosher salt
  • 1 tsp black pepper, freshly ground
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 4 (6 oz) boneless, skinless chicken breasts
  • 3 tbsp extra virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 2 cloves garlic, minced
  • 1 tsp dried oregano

Instructions:

  1. Place the chicken breasts between two sheets of parchment paper and use a meat mallet to pound the thickest part until the entire piece is an even thickness of approximately 3/4 inch.
  2. Combine the chicken breasts in a bowl or Ziploc bag with the olive oil, lemon juice, minced garlic, oregano, salt, pepper, garlic powder, smoked paprika, and onion powder. Let marinate for 30 minutes at room temperature.
  3. Preheat the grill to medium-high (375-450°F / 190-230°C) and lightly oil the grates.
  4. Place chicken on the hottest part of the grate. Sear for 6-8 minutes without moving them to develop grill marks, then flip and cook for another 6-8 minutes.
  5. Remove the chicken from the grill when the internal temperature reaches 160°F (71°C). Transfer to a plate, tent loosely with foil, and let rest for 5-10 minutes until the internal temperature reaches 165°F (74°C).