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Smoky Grilled Chicken Breasts

This recipe features juicy, tender chicken breasts marinated in a smoky, tangy blend of lemon, smoked paprika, garlic, and honey. Grilled to perfection, they develop a flavorful crust with a slight char, making them visually appealing and packed with bold flavors. The final result is a moist, smoky chicken with a beautiful golden exterior and a burst of fresh citrus.
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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Grilled
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts preferably organic or free-range
  • 1/4 cup fresh lemon juice brightens and tenderizes the chicken
  • 2 teaspoons smoked paprika adds smoky aroma and color
  • 3 cloves garlic minced, for pungent flavor
  • 1 tablespoon honey balances acidity and adds slight sweetness
  • 2 tablespoons olive oil helps marinade adhere and prevents sticking
  • to taste salt and pepper for seasoning

Equipment

  • Grill or Grill Pan
  • Meat Pounder or Rolling Pin
  • Basting brush
  • Tongs
  • Instant-Read Thermometer

Method
 

  1. Pound the chicken breasts to an even thickness of about 2cm using a meat pounder or rolling pin. This helps them cook uniformly and develop a nice sear.
  2. Whisk together the lemon juice, smoked paprika, minced garlic, honey, olive oil, and a pinch of salt and pepper to create a vibrant marinade.
  3. Place the chicken breasts in a shallow dish or resealable bag, then pour the marinade over them, ensuring all pieces are coated evenly. Marinate for at least 30 minutes in the refrigerator.
  4. Preheat your grill or grill pan to medium-high heat, about 190°C (375°F). The surface should shimmer and crackle when ready.
  5. Oil the grill grates lightly with a basting brush to prevent sticking.
  6. Remove the chicken from the marinade, letting excess drip off, and place it on the hot grill. Cook for about 6-7 minutes on one side until golden and charred slightly.
  7. Flip the chicken using tongs and grill the other side for another 6-7 minutes, until the surface is nicely browned and juices start to run clear.
  8. During the last minute of grilling, brush the chicken with remaining marinade for an extra smoky flavor and glaze.
  9. Check the internal temperature with an instant-read thermometer; it should read 75°C (165°F) for safety. Remove the chicken from the grill and let it rest for 5 minutes, loosely covered with foil.
  10. Squeeze fresh lemon over the rested chicken for a bright finishing touch. Slice and serve with your favorite sides, enjoying the smoky, tender, and flavorful crust.

Notes

For an extra smoky flavor, add wood chips to your grill. Adjust cooking times based on chicken thickness, and always check for complete doneness with a thermometer.