Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 680g total)
  • 1 tablespoon olive oil (for grilling)
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil (for marinade)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh oregano, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • Pinch red pepper flakes (optional)

Instructions:

  1. Using a meat mallet or heavy pan, pound the chicken breasts to an even 3/4-inch thickness to ensure uniform cooking.
  2. In a medium bowl, whisk together the fresh lemon juice, 2 tablespoons of olive oil, minced garlic, fresh oregano, fresh parsley, smoked paprika, onion powder, salt, black pepper, and the optional pinch of red pepper flakes.
  3. Add the pounded chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for a minimum of 30 minutes, or up to 4 hours for maximum flavor and tenderness.
  4. Preheat your grill to high heat. If needed, lightly oil the grates with the remaining 1 tablespoon of olive oil to prevent sticking.
  5. Remove the chicken from the marinade, shaking off any excess. Place the chicken breasts on the hot grill and sear for 2-3 minutes per side to create a flavorful crust (Maillard reaction).
  6. Move the chicken to indirect heat (or lower the grill temperature to medium) and continue cooking for 6-8 minutes, or until the internal temperature reaches 165°F (74°C) when measured with an instant-read meat thermometer.
  7. Transfer the grilled chicken to a cutting board and let it rest for 5-10 minutes before slicing or serving. This crucial step allows the muscle fibers to relax and reabsorb juices, ensuring maximum tenderness.