Place each chicken breast on a cutting board and pound gently with a meat mallet to an even thickness of about 1.5 cm (0.6 inches); this ensures uniform cooking and a tender result.
In a small bowl, whisk together olive oil, lemon zest and juice, smoked paprika, honey, and a pinch of salt and pepper to create a vibrant marinade.
Place the chicken breasts in a sealable plastic bag or shallow dish and pour the marinade over them, ensuring each piece is well coated. Seal or cover and marinate in the refrigerator for at least 30 minutes for maximum flavor.
Preheat your grill or grill pan over medium-high heat to about 200°C (390°F). Lightly oil the grates or pan to prevent sticking and to enhance grill marks.
Remove the chicken from the marinade, letting excess drip off, and place it on the hot grill. Cook for approximately 6-8 minutes per side, until the chicken develops dark, smoky char marks and an internal temperature of 74°C (165°F) is reached.
Use tongs to flip the chicken gently, listening for a sizzle and watching for the caramelized exterior forming. The chicken should feel firm but yield slightly when pressed.
Once cooked, transfer the chicken to a plate and let it rest for 5 minutes. This helps the juices redistribute, keeping the meat juicy and tender.
Squeeze fresh lemon juice over the rested chicken and sprinkle with chopped herbs to add brightness and freshness.
Slice the chicken against the grain and serve immediately, enjoying the smoky, sweet crust and juicy interior.
