Start by dissolving salt and a pinch of sugar in water to create a quick brine. Submerge the chicken breasts and let them soak for about 15 minutes, which helps keep the meat juicy and tender.
Preheat your grill or grill pan over medium-high heat until it’s hot and slightly smoking—this ensures a good sear and smoky flavor.
Pat the chicken breasts dry with paper towels to remove excess moisture, which helps achieve better grill marks and prevents steaming.
In a small bowl, mix smoked paprika, lemon zest, garlic powder, salt, pepper, and a tablespoon of olive oil to create a fragrant spice rub and marinade.
4 pieces boneless, skinless chicken breasts
Rub the spice mixture generously all over the chicken breasts, ensuring an even coating on both sides.
4 pieces boneless, skinless chicken breasts
Place the chicken breasts on the hot grill, starting with the side that was rubbed with spices, and cook for about 6-7 minutes until you see deep grill marks and a smoky aroma.
Flip the chicken using tongs and cook for another 6-7 minutes, aiming for an internal temperature of 75°C (165°F). Use a meat thermometer to check for doneness.
Once cooked through, transfer the chicken to a plate, and let it rest for 5 minutes. Resting allows the juices to redistribute, ensuring juicy bites.
Slice the chicken breasts against the grain, revealing a juicy, tender interior with attractive grill marks.
Squeeze fresh lemon over the sliced chicken or drizzle with a herb-infused oil for an extra burst of brightness.
4 pieces boneless, skinless chicken breasts
Serve immediately, enjoying the smoky, citrus-infused flavors and tender, juicy texture of the chicken.
