Ingredients:

  • 1.5 lbs boneless skinless chicken breast
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp black pepper
  • 1/2 tsp sea salt
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 clove minced garlic

Instructions:

  1. Place the chicken breasts between two sheets of parchment paper. Use a meat mallet to pound the thicker end until the entire breast is a uniform 3/4 inch thickness. Note: This is the only way to avoid dry edges.
  2. In a small bowl, whisk together the olive oil, lemon juice, and minced garlic.
  3. Place the pounded chicken in a zip top bag, pour in the liquid marinade, and sprinkle the smoked paprika, garlic powder, onion powder, dried oregano, black pepper, and sea salt over the meat.
  4. Massage the bag to ensure the chicken is evenly coated and let it marinate for 30 minutes at room temperature. Note: Don't go longer than an hour or the lemon will make the meat mushy.
  5. Preheat the grill to [medium high heat](https://www.seriouseats.com/grilling-how-hot-heat-fire-temperature) (approximately 400°F / 200°C) and lightly oil the grates.
  6. Place the chicken breasts on the grill. Sear for 5–7 minutes per side until a deep mahogany crust forms and the internal temperature hits 160°F (71°C).
  7. Transfer the chicken to a plate and tent loosely with foil.
  8. Let it rest for 5 minutes, allowing it to reach a final internal temperature of 165°F (74°C).