Ingredients:

  • 1.5 lbs boneless, skinless chicken breast
  • 1/4 cup extra virgin olive oil
  • 2 tbsp honey
  • 1 tbsp fresh lemon juice
  • 1 tsp garlic powder
  • 1/2 tsp salt and paprika blend
  • 1/4 tsp black pepper

Instructions:

  1. Place the chicken breasts between two sheets of plastic wrap or in a resealable bag. Using a meat mallet or rolling pin, gently pound the thickest part of the breast until the entire piece is a uniform 3/4 inch (2cm) thickness.
  2. Whisk together the olive oil, honey, lemon juice, garlic powder, salt, and paprika in a bowl.
  3. Add the pounded chicken to a bag and pour the marinade over the top. Massage the bag to ensure every inch is coated.
  4. Refrigerate the chicken to marinate for at least 30 minutes, but no longer than 4 hours.
  5. Preheat the outdoor grill to medium-high heat.
  6. Grill the chicken until the internal temperature reaches 160°F (71°C) using a digital meat thermometer.
  7. Remove from heat and allow the chicken to rest, letting the carry-over cooking bring the final internal temperature to 165°F (74°C).