Ingredients:

  • 2 lbs boneless, skinless chicken breasts
  • 1 tbsp neutral oil
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp smoked paprika

Instructions:

  1. Pound chicken breasts between plastic wrap with a mallet until they are a uniform 3/4 inch thickness. Note: This prevents the thin ends from drying out.
  2. Whisk olive oil, lemon juice, minced garlic, oregano, salt, pepper, and smoked paprika in a bag.
  3. Add pounded chicken to the bag and massage the marinade into the meat. Refrigerate for 30 minutes to 2 hours.
  4. Preheat your gas grill on high. Set one side to medium high (about 400°F/200°C) and leave the other side low or off.
  5. Use tongs and a folded paper towel with neutral oil to brush the grates until they are slick.
  6. Place chicken on the direct heat side for 5-6 minutes per side until mahogany grill marks appear.
  7. Move the chicken to the indirect heat side and close the lid for 5-8 minutes.
  8. Remove chicken when the internal temperature hits 160°F (71°C).
  9. Let the meat rest on a plate for 5 minutes until it reaches a final 165°F (74°C).