Ingredients:

  • 4 (6 oz / 170g) boneless, skinless chicken breasts
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (1g) smoked paprika
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (1g) freshly cracked black pepper
  • 1/2 tsp (1g) onion powder

Instructions:

  1. Place chicken breasts between two sheets of plastic wrap and use a meat mallet to gently pound the thickest part of the breast until the entire piece is a uniform thickness of about 3/4 inch.
  2. In a bowl, whisk together the olive oil, lemon juice, garlic, oregano, and paprika. Add the chicken and toss to coat.
  3. Cover the chicken and refrigerate to marinate for at least 30 minutes, and up to 4 hours.
  4. Preheat the grill to medium-high heat (approximately 375-450°F / 190-230°C) and lightly oil the grates to prevent sticking.
  5. Just before grilling, sprinkle both sides of the marinated chicken with the salt, pepper, and onion powder.
  6. Place breasts on the grill and sear for 6–8 minutes per side without moving them frequently to develop grill marks.
  7. Use a digital thermometer to ensure the internal temperature has reached a safe level, then remove from heat and let the meat rest for 5–10 minutes before slicing.