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2 boneless, skinless chicken breasts
3 tbsp olive oil
2 tbsp lemon juice
2 cloves garlic, minced
1 tsp paprika
1 tsp dried oregano (or thyme)
½ tsp salt
½ tsp black pepper
½ tsp chili flakes (optional)
In a bowl, mix olive oil, lemon juice, minced garlic, paprika, oregano, salt, and pepper.
Place the chicken breasts in a zip-lock bag or shallow dish. Pour the marinade over the chicken, ensuring it’s well coated. Cover and refrigerate for at least 30 minutes (or up to 8 hours for better flavor).
Heat the grill or a grill pan over medium-high heat. Lightly oil the grill grates to prevent sticking.
Remove the chicken from the marinade and shake off excess. Grill for about 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
Let the chicken rest for 5 minutes before slicing. Serve with a fresh salad, roasted veggies, or rice.
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