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Smoky Citrus Grilled Chicken

This grilled chicken breast recipe features a vibrant marinade of lemon juice, smoked paprika, garlic, and honey that infuses the meat with deep smoky flavor and a bright citrus punch. The chicken is cooked on a hot grill until golden with a slight char, resulting in a juicy, tender interior with a flavorful, caramelized crust. Perfect for quick weeknight dinners or impromptu gatherings, it combines simple ingredients with expert technique for a memorable dish.
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Prep Time 40 minutes
Cook Time 14 minutes
Total Time 54 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 4 pieces chicken breasts boneless, skinless
  • 1/4 cup lemon juice freshly squeezed
  • 1 teaspoon smoked paprika
  • 3 cloves garlic minced
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • to taste salt & pepper for seasoning

Equipment

  • Grill or grill pan
  • Sharp paring knife
  • Meat thermometer
  • Basting brush

Method
 

  1. Use a sharp paring knife to carefully create a small pocket in each chicken breast, being careful not to slice all the way through.
  2. In a small bowl, whisk together lemon juice, smoked paprika, minced garlic, honey, and olive oil to form a vibrant marinade.
  3. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over, ensuring each piece is well coated. Let them marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
  4. Preheat your grill or grill pan to medium-high heat, approximately 200°C (390°F), until hot and slightly shimmering.
  5. Remove the chicken from the marinade, pat dry with paper towels, and lightly brush both sides with olive oil. Season with salt and pepper to taste.
  6. Place the chicken breasts on the hot grill, hearing a satisfying sizzle. Grill for 6-7 minutes without moving them, until they develop deep golden grill marks and a smoky aroma fills the air.
  7. Use tongs to flip the chicken breasts and grill for another 6-7 minutes on the other side, aiming for an internal temperature of 74°C (165°F). The exterior should be caramelized and slightly charred.
  8. During grilling, occasionally baste with additional marinade or olive oil using a basting brush for extra flavor and shine.
  9. Once cooked, transfer the chicken to a plate and let it rest for 5 minutes. This allows the juices to redistribute, keeping the meat tender and moist.
  10. Slice the chicken against the grain, revealing a juicy interior with a smoky, citrus-infused crust. Serve hot and enjoy the vibrant flavors.