Ingredients:

  • 1/3 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp smoked paprika
  • 4 (6 oz) boneless, skinless chicken breasts
  • 1 tbsp vegetable oil
  • fresh parsley, chopped

Instructions:

  1. In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, onion powder, salt, pepper, and smoked paprika until emulsified.
  2. Place the chicken breasts into a large zip-top bag and pour the marinade over the meat.
  3. Press out as much air as possible, seal the bag, and massage it to ensure the chicken is evenly coated.
  4. Refrigerate the chicken to marinate for at least 2 hours, but no more than 6 hours.
  5. Preheat the grill to medium-high heat (approximately 400°F / 200°C).
  6. Lightly brush the grill grates with vegetable oil to prevent sticking.
  7. Place chicken breasts on the grill, close the lid, and cook undisturbed for 6 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C).
  8. Remove the chicken from the grill and let it rest for 5 minutes before serving. Garnish with chopped fresh parsley.