Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 4 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp cumin
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper

Instructions:

  1. Station Setup. Organize your outdoor grill station by setting up a 'Clean Zone' for the landing platter and a 'Fire Zone' for cooking. Note: This prevents cross contamination and frantic running.
  2. Flatten the Protein. Place chicken breasts inside a gallon sized freezer bag and pound with a meat mallet to an even 1/2 inch thickness. Note: This is the most important step for even cooking.
  3. Whisk the Marinade. Combine olive oil, lemon juice, vinegar, honey, garlic, and all spices in a bowl.
  4. Initiate Infusion. Pour the mixture into the bag with the chicken, seal it tightly, and massage until every inch is coated.
  5. Room Temp Rest. Let the bag sit at room temperature for 20 minutes. Note: This prevents the meat from shocking and tightening up on the grill.
  6. Fire Up. Preheat the grill to medium high (425°F/218°C) and ensure the grates are spotless.
  7. The Searing Phase. Grill the chicken for 5-6 minutes per side until deep golden char marks appear.
  8. The Internal Check. Pull the chicken once the internal temperature hits 160°F (71°C) on a digital probe.
  9. The Carryover Rest. Transfer to a warm plate and tent with foil for 5 minutes until juices redistribute and temp hits 165°F (74°C).