Ingredients:

  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice
  • 3 tbsp honey
  • 2 tbsp red bell pepper, finely minced or pureed
  • 1 tbsp Sriracha
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp red chili flakes
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 (6 oz) boneless skinless chicken breasts
  • 1 tbsp vegetable oil

Instructions:

  1. Place chicken breasts between two sheets of plastic wrap and use a meat mallet or rolling pin to pound the thickest part until the entire piece is an even 1/2 inch thickness.
  2. Pat the pounded chicken breasts dry with paper towels to ensure the marinade adheres properly.
  3. In a medium bowl or blender, whisk together olive oil, lemon juice, honey, minced red pepper, Sriracha, smoked paprika, garlic powder, chili flakes, salt, and pepper.
  4. Place the chicken in a Ziploc bag, pour the marinade over them, squeeze out the air, seal, and refrigerate for at least 30 minutes (up to 4 hours).
  5. Preheat grill or grill pan to medium-high heat and lightly brush the grates with vegetable oil.
  6. Remove chicken from marinade, letting excess drip off, and sear on the grill for 4–5 minutes per side until the internal temperature reaches 165°F (74°C).