4 Boneless, skinless chicken breasts (pounded to ½-inch thickness)

3 tbsp Extra-virgin olive oil

2 tbsp Fresh lemon juice

2 cloves Garlic, minced

1 tsp Dried oregano

½ tsp Dried thyme

½ tsp Smoked paprika

¾ tsp Kosher salt

½ tsp Freshly cracked black pepper

1. Prep: Pound chicken breasts between plastic wrap to an even ½-inch thickness to ensure uniform cooking.

2. Marinate: Whisk oil, lemon juice, garlic, herbs, and spices. Coat the chicken in the marinade and refrigerate for 30 minutes to 4 hours.

3. Heat Grill: Preheat grill to medium-high (400-425°F/200-220°C). Clean and lightly oil the grates.

4. Grill: Pat chicken dry. Place on the grill and cook for 5-6 minutes per side until the internal temperature reaches 165°F (74°C).

5. Rest: Transfer to a cutting board, tent with foil, and let rest for 5 minutes before slicing against the grain.

Pro-Tips:

• Pounding the chicken to an even thickness is the secret to avoiding dry, overcooked edges.

• Always pat the chicken dry before it hits the grill; excess moisture causes steaming rather than searing.

• Let the chicken rest for 5 minutes after cooking so the juices redistribute, ensuring every bite is moist.

Variations:

• Mediterranean: Add 2 tbsp chopped fresh rosemary and kalamata olives to the marinade.

• Asian-Style: Swap lemon juice and oregano for soy sauce, grated ginger, and sesame oil.

• BBQ: Brush with your favorite BBQ sauce during the final minute of grilling for a sticky, caramelized finish.