Grilled Chicken Breast

Ingredients

• 4 boneless, skinless chicken breasts
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 3 cloves garlic, minced
• 1 tsp kosher salt
• 1 tsp coarse black pepper
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano or Italian seasoning
• Fresh lemon slices for serving

Method

1. Butterfly each chicken breast: place flat on a cutting board and slice through the middle horizontally, stopping before you cut all the way through. Open like a book. This creates even thickness for consistent cooking.
2. In a bowl or zip bag, combine olive oil, lemon juice, garlic, and all dry seasonings. Add the chicken and marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
3. Pull chicken from the marinade and let any excess drip off. Pat lightly dry with a paper towel.
4. Set the grill to medium-high direct heat, around 375–400°F. Let grates preheat and oil them lightly.
5. Place chicken flat on the grate. Cook for 5-6 minutes without moving until grill marks are set and the meat releases cleanly from the grate.
6. Flip once. Cook another 4-5 minutes, or until the internal temperature reaches 165°F in the thickest part.
7. Rest on a cutting board for 5 minutes before slicing or serving whole. Finish with a squeeze of fresh lemon.