Use a sharp paring knife to carefully cut a small pocket into each chicken breast, making sure not to cut all the way through, creating a space for marinating flavors.
In a small bowl, whisk together lemon juice, smoked paprika, minced garlic, honey, and a tablespoon of olive oil until well combined and slightly thickened.
Gently open each pocket and pour some of the marinade inside, then press the opening closed to trap the flavors. Let the chicken marinate covered in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
Preheat your grill or grill pan to a medium-high temperature, around 200°C (390°F), until hot and slightly shimmering.
Remove the chicken breasts from the marinade, pat them dry with paper towels, and brush lightly with olive oil to prevent sticking and promote browning.
Place the chicken on the hot grill, listening for a satisfying sizzle. Grill for about 6-7 minutes per side, turning once, until the exterior is golden brown with visible grill marks and a slight char.
During grilling, use a basting brush to apply a little more olive oil or marinade to keep the chicken moist and flavorful.
Check for doneness by inserting a meat thermometer into the thickest part of the chicken; it should read 74°C (165°F). The juices should run clear when pierced, indicating it's perfectly cooked.
Once cooked, transfer the chicken to a plate and let it rest for 5 minutes. This helps retain the juices and keeps the meat tender.
Slice the chicken if desired, revealing a juicy interior with a smoky, citrus-infused crust, and serve hot with your favorite sides.
