Ingredients:

  • 1.5 lb boneless, skinless chicken breasts, butterflied or pounded to 1/2-inch thickness
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 4 cloves garlic, minced (approx. 20g)
  • 1.5 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 1/2 teaspoon cracked black pepper
  • 2 tablespoons fresh parsley, chopped
  • 1 fresh lemon, cut into wedges

Instructions:

  1. Place the chicken breasts between two sheets of plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the meat until it reaches a uniform thickness of roughly 1/2 inch to ensure even cooking.
  2. In a shallow dish or zip-top bag, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, smoked paprika, sea salt, and black pepper.
  3. Place the pounded chicken into the marinade, ensuring every surface is thoroughly coated. Allow the chicken to marinate at room temperature for 30 minutes. (Make-ahead: Marinade can be whisked together up to 24 hours in advance and chicken can marinate in the refrigerator).
  4. Preheat your outdoor grill or cast-iron grill pan to medium-high heat. Lightly oil the grates if necessary.
  5. Remove the chicken from the marinade and place on the grill. Cook for approximately 5–7 minutes per side. Use an instant-read meat thermometer to ensure the internal temperature reaches 165°F (74°C). (Note: The article implies a longer resting/cooking period of 45 minutes, so adjust grill time accordingly, ensuring the chicken is cooked through and has a good char.)
  6. During the last 3 minutes of cooking, place the lemon wedges on the grill grates until charred.
  7. Remove the chicken from the heat and let it rest for 5 minutes. Garnish with fresh chopped parsley and serve with the grilled lemon wedges.