Ingredients:

  • 4 boneless skinless chicken breasts, approx. 6 oz (170g) each
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp (5g) kosher salt
  • 1/2 tsp (2.5g) cracked black pepper
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (1g) smoked paprika

Instructions:

  1. Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the thicker end of the breast until the entire piece is a uniform thickness of about 3/4 inch.
  2. Whisk together the olive oil, lemon juice, minced garlic, salt, pepper, oregano, and paprika. Place the pounded chicken into a Ziploc bag, pour the marinade over the top, squeeze out the air, and refrigerate for at least 30 minutes.
  3. Preheat the grill to medium-high heat (approx. 400°F / 200°C). Clean and lightly oil the grates.
  4. Remove chicken from marinade and place on the grill. Sear for 4–5 minutes per side, leaving the meat undisturbed for the first 3 minutes to ensure a proper crust.
  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).