Ingredients:

  • 4 (6 oz / 170g) boneless, skinless chicken breasts
  • 1 tsp (6g) kosher salt
  • ½ tsp (1g) cracked black pepper
  • ¼ cup (60ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 3 cloves (15g) garlic, minced
  • 1 tsp (2g) dried oregano
  • ½ tsp (1g) smoked paprika

Instructions:

  1. Place chicken breasts between two sheets of plastic wrap. Use a meat mallet to gently pound the thickest part of the breast until the entire piece is a uniform thickness (approx. ¾ inch / 2cm).
  2. In a Ziploc bag, combine olive oil, lemon juice, minced garlic, dried oregano, and smoked paprika. Add the pounded chicken, seal, and massage the liquid into the meat.
  3. Let the chicken marinate at room temperature for 30 minutes.
  4. Preheat grill to medium-high (375-450°F / 190-230°C) and lightly oil the grates.
  5. Place chicken breasts on the grill, close the lid, and cook undisturbed for 6–8 minutes.
  6. Flip the chicken and cook for another 6–8 minutes until deep grill marks appear.
  7. Insert a meat thermometer into the thickest part; remove from heat exactly when it hits 160°F (71°C).
  8. Transfer chicken to a plate, tent loosely with foil, and let rest for 5–10 minutes before serving.