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Grilled Honey Smoked Paprika Chicken Breast

This grilled chicken breast is marinated in a flavorful mixture of olive oil, lemon zest, smoked paprika, and honey, then cooked over high heat until charred and juicy. The result is a perfectly tender, smoky, and slightly sweet chicken with a beautifully caramelized crust and tender interior, ideal for summer cookouts or quick weeknight dinners.
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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts preferably organic or free-range
  • 2 tablespoons olive oil can substitute with avocado oil
  • 1 zest of lemon
  • 2 tablespoons lemon juice
  • 1 teaspoon smoked paprika regular paprika can be used for milder flavor
  • 1 tablespoon honey maple syrup can be a substitute
  • 2 tablespoons chopped fresh herbs parsley or cilantro
  • to taste salt and pepper

Equipment

  • Grill or grill pan
  • Meat mallet or rolling pin
  • Tongs
  • Instant-read thermometer
  • Basting brush

Method
 

  1. Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until about 1.5 cm thick; this helps ensure even cooking and a tender bite.
  2. In a small bowl, whisk together olive oil, lemon zest, lemon juice, smoked paprika, honey, and a pinch of salt and pepper to create a vibrant marinade.
  3. Transfer the chicken breasts to a resealable plastic bag or shallow dish, then pour the marinade over them, making sure each piece is well coated. Seal or cover and refrigerate for at least 30 minutes to let the flavors penetrate.
  4. Preheat your grill or grill pan to medium-high heat, around 200°C (390°F), until hot and lightly smoking.
  5. Remove the chicken from the marinade, letting excess drip off, and brush the grill grates lightly with oil to prevent sticking.
  6. Place the chicken breasts on the grill, hearing a satisfying sizzle as they make contact, and cook for about 6-8 minutes without moving them, until they develop dark char marks and smell smoky.
  7. Flip the chicken using tongs and continue grilling for another 6-8 minutes, until the internal temperature reaches 74°C (165°F) and the exterior is beautifully charred.
  8. Remove the chicken from the grill and let it rest on a plate for 5 minutes; this helps the juices redistribute and keeps the meat moist.
  9. Squeeze fresh lemon over the rested chicken and sprinkle with chopped herbs for a bright, fresh finish.
  10. Slice the chicken against the grain, serve immediately, and enjoy the smoky, tender, and flavorful bites.

Notes

Ensure you do not overcook the chicken to maintain juiciness. Resting is crucial for optimal texture. Feel free to customize the herbs or add a dash of chili flakes for extra heat.