Use a sharp paring knife to create a small pocket in each chicken breast, being careful not to cut all the way through.
In a small bowl, whisk together lemon juice, smoked paprika, minced garlic, honey, and a tablespoon of olive oil to form a vibrant marinade.
Place the chicken breasts in a shallow dish or zip-top bag, pour the marinade over, and turn to coat evenly. Let them marinate for at least 30 minutes in the refrigerator.
Preheat your grill or grill pan to medium-high heat, aiming for about 200°C (390°F). You should see the surface start to shimmer and get hot.
Remove the chicken from the marinade, gently pat dry with paper towels, and brush lightly with olive oil to prevent sticking.
Place the chicken breasts on the grill, listening for a satisfying sizzle, and cook for 6-7 minutes on one side until they develop deep golden grill marks and a smoky aroma.
Flip the chicken using tongs or a spatula, then cook for another 6-7 minutes, ensuring the exterior is nicely charred and the internal temperature reaches 74°C (165°F).
Use a meat thermometer to check the internal temperature; once it hits 74°C, remove the chicken from the grill and let it rest for 5 minutes to retain juices.
Slice the chicken or serve whole, letting the smoky citrus aroma invite you to enjoy the juicy, flavorful meat with a beautiful charred exterior.
