Grilled lemon-herb chicken breasts

• 4 boneless skinless chicken breastsabout 170-200g each, pounded to even 2cm thickness
• 2 medium lemon1 zested and juiced, 1 cut into wedges for serving
• 4 garlic clovesfinely grated
• 1 tbs dried oregano
• 1 tsp smoked paprika
• 60 ml extra virgin olive oil
• 1 tsp kosher salt
• ½ tsp black pepperfreshly ground
• 15 g fresh flat-leaf parsleyroughly chopped

1. 1

   Pound the chicken breasts to an even 2cm thickness by placing them between two sheets of cling film and pressing firmly with the heel of your hand or a rolling pin. This ensures even cooking so you don't end up with dry edges and a raw center.

   Tip: If the breasts are very thick, butterfly them first by slicing horizontally almost all the way through, then open like a book before pounding.

2. 2

   In a large bowl, whisk together the olive oil, lemon zest and juice (from 1 lemon), grated garlic, oregano, smoked paprika, salt, and pepper. Add the chicken and turn to coat thoroughly. Let it sit at room temperature while you preheat the grill — this 5-10 minute soak seasons the meat through.

   Tip: Don't skip the lemon zest — it carries the aromatic oils that give this its punchy Mediterranean flavor. The juice provides acid, but the zest provides the fragrance.

3. 3

   Preheat your grill or grill pan over high heat for at least 5 minutes until it's screaming hot — you should see heat shimmer and a drop of water should evaporate instantly on contact. Lightly oil the grates with a paper towel dipped in a bit of the marinade.

4. 4

   Lay the chicken on the grill at a diagonal and don't touch it for 5-6 minutes. You'll know it's ready to flip when the edges turn opaque about a third of the way up, the underside has deep golden-brown char lines, and the chicken releases easily without sticking.

   Tip: Resist the urge to move the chicken around — uninterrupted contact with the grates is what builds those char marks.

5. 5

   Flip and grill for another 5-6 minutes until the internal temperature reads 73°C (165°F) on an instant-read thermometer and the juices run clear when pressed. The surface should have defined grill marks and a slightly firm spring when you poke the thickest part.

6. 6

   Transfer the chicken to a cutting board and squeeze a wedge or two of the remaining lemon over the top while it's still sizzling hot. Rest for 5 minutes — this lets the juices redistribute so every slice stays moist.

   Tip: The lemon juice hitting the hot chicken creates a quick burst of steam that drives the citrus flavor into the surface.

7. 7

   Slice against the grain, scatter with the chopped parsley, and serve with the remaining lemon wedges on the side.

   Tip: Keeps in the fridge for up to 4 days in an airtight container. Great cold straight from the fridge or reheated gently in a skillet over medium heat for 2 minutes per side.

• grill or grill pan (large)
• mixing bowl (large)
• instant-read thermometer
• cutting board

Per serving

Nutritional values are estimates only.