Ingredients:

  • 1/3 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 2 tbsp apple cider vinegar
  • 3 cloves minced garlic
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp dried oregano
  • 1/2 tsp paprika
  • 4 (6 oz) boneless, skinless chicken breasts

Instructions:

  1. In a Ziploc bag, whisk together the olive oil, lemon juice, vinegar, garlic, and spices.
  2. Add the chicken breasts (pounded to a uniform 3/4 inch thickness), seal the bag, and refrigerate for at least 30 minutes.
  3. Preheat your grill to medium-high (approximately 400°F / 204°C) and lightly oil the grates.
  4. Place the chicken smooth-side down. Sear for 5–6 minutes without moving them until they release easily from the grate and exhibit a deep, mahogany-colored char.
  5. Flip the chicken and cook for another 5–7 minutes.
  6. Use an instant-read thermometer to check the thickest part of the breast; remove the chicken from the heat immediately when it hits 160°F (71°C).
  7. Transfer the chicken to a plate and tent loosely with foil for 5–10 minutes to allow juices to redistribute and carryover cooking to reach 165°F.