This recipe is designed for a conventional outdoor gas or charcoal grill, but can be adapted for an indoor grill pan.

Ingredients

For the Chicken

• 4 Boneless, Skinless Chicken Breasts (approx. 600 - 700 g total)

For the Marinade

• 60 ml (1/4 cup) Extra Virgin Olive Oil
• 30 ml (2 tablespoons) Lemon Juice (freshly squeezed)
• 15 ml (1 tablespoon) White Wine Vinegar (optional, for tenderising)
• 4 cloves Garlic, minced
• 5 ml (1 teaspoon) Dried Oregano
• 5 ml (1 teaspoon) Dried Basil
• 5 ml (1 teaspoon) Smoked Paprika (or Sweet Paprika)
• 2.5 ml (1/2 teaspoon) Salt
• 1.25 ml (1/4 teaspoon) Black Pepper

Kitchen Items Required

• Meat Thermometer (Instant-read is best)
• Large Resealable Plastic Bag or Non-Reactive Bowl
• Whisk
• Measuring Spoons and Cups
• Cutting Board
• Meat Mallet or Rolling Pin (optional, for pounding)
• Tongs
• Oil-soaked paper towel (for oiling the grill grates)

Instructions

Step 1: Prepare the Chicken and Marinade

1. Tenderise (Optional but Recommended): Place each chicken breast one at a time between two sheets of cling film or inside a large resealable bag. Use a meat mallet or rolling pin to gently pound the thickest part of the breast until the entire piece is an even thickness of about 1.5–2 cm (about 3/4 inch). This ensures even cooking.
2. Make Marinade: In a medium bowl, whisk together the olive oil, lemon juice, white wine vinegar, minced garlic, oregano, basil, smoked paprika, salt, and pepper.
3. Marinate: Place the prepared chicken breasts into the large resealable bag or bowl. Pour the marinade over the chicken, ensuring all pieces are well-coated.
4. Seal the bag (squeezing out excess air) or cover the bowl, and refrigerate for at least 30 minutes, or up to 4 hours. Note: Do not marinate for longer than 4 hours due to the acid in the lemon juice and vinegar.

Step 2: Preheat the Grill

1. Temperature: Preheat your grill (gas or charcoal) to medium-high heat, aiming for a grate temperature between 200 °C and 230 °C (400 °F and 450 °F).
2. Clean and Oil: Once the grill is hot, clean the grates thoroughly with a brush. Lightly oil the clean grates by carefully grasping an oil-soaked paper towel with your tongs and rubbing it across the hot grates. This prevents the chicken from sticking.
3. Remove the chicken from the marinade and let any excess drip off. Discard the remaining marinade.

Step 3: Grilling the Chicken

1. Place the chicken breasts on the preheated grill grates. Close the lid to allow the heat to circulate.
2. Grill for 5 to 7 minutes on the first side. For those beautiful cross-hatch grill marks, rotate the chicken 45 degrees halfway through this time.
3. Flip the chicken and cook for another 5 to 7 minutes, or until the internal temperature reaches a safe minimum of 74 °C (165 °F) when measured with a meat thermometer in the thickest part of the breast.

Step 4: Rest and Serve

1. Once the chicken reaches 74 °C (165 °F), immediately remove it from the grill and transfer it to a clean cutting board or plate.
2. Crucially, tent the chicken loosely with aluminium foil and let it rest for 5 to 10 minutes. This allows the juices to redistribute throughout the meat, ensuring a tender and moist result.
3. Slice and serve the grilled chicken as desired.