Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 3 cloves minced garlic
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 1/2 tsp black pepper

Instructions:

  1. Place chicken breasts between two sheets of plastic wrap and use a meat mallet to pound the thickest part until the entire piece is an even thickness of approximately 3/4 inch.
  2. Pat the meat dry with paper towels to ensure a better sear.
  3. Combine olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, sea salt, and black pepper in a gallon-sized zip-top bag.
  4. Add the chicken to the bag and massage to ensure every inch is coated; refrigerate for at least 30 minutes (up to 4 hours).
  5. Preheat an outdoor grill or cast iron skillet to medium-high heat and lightly oil the surface.
  6. Place chicken on the heat and cook undisturbed for 5-6 minutes to develop a deep brown crust.
  7. Flip using tongs and cook for another 5-6 minutes.
  8. Remove chicken from heat when the internal temperature reaches 160°F (71°C).
  9. Allow the chicken to rest for 5-10 minutes to let juices redistribute before serving.