Ingredients:

  • 1/4 cup (60ml) olive oil, extra virgin
  • 3 tablespoons (45ml) lemon juice, freshly squeezed
  • 2 tablespoons (30ml) soy sauce, low sodium
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon salt
  • Pinch of red pepper flakes (optional, for a kick)
  • 4 boneless, skinless chicken breast fillets (about 6 oz/170g each), pounded to even thickness (about 1/2 inch/1.25 cm)

Instructions:

  1. In a large zip-top bag or container, whisk together all marinade ingredients.
  2. Add chicken fillets to the marinade, ensuring they are fully coated. Seal the bag and refrigerate for at least 30 minutes, or up to 4 hours.
  3. Preheat your grill to medium-high heat. If using a grill pan, heat it over medium-high heat. Lightly oil the grill grates or grill pan.
  4. Remove chicken from the marinade, letting any excess drip off. Discard the marinade.
  5. Place chicken fillets on the preheated grill. Cook for 4-6 minutes per side, or until the internal temperature reaches 165°F (74°C).
  6. Remove chicken from the grill and let it rest for 5 minutes before serving. This helps the juices redistribute, keeping the chicken lovely and moist.
  7. Serve immediately and relish the juiciness.