Use a sharp paring knife to carefully cut a small pocket into each chicken breast, being careful not to slice all the way through.
In a small bowl, whisk together lemon juice, smoked paprika, minced garlic, honey, and a tablespoon of olive oil to create a bright, smoky marinade.
Place the chicken breasts in a zip-top bag or shallow dish, then pour the marinade over them. Let soak for at least 30 minutes in the refrigerator, turning occasionally.
Preheat your grill or grill pan to medium-high heat, aiming for about 200°C (390°F) — you should see the surface shimmer and heat waves.
Remove the chicken from the marinade, pat dry with paper towels, and brush lightly with olive oil to prevent sticking.
Place the chicken breasts on the hot grill and cook for about 6-7 minutes per side, until they develop a deep golden color and slight char marks.
During grilling, listen for a gentle crackle and watch for the exterior to turn a rich amber hue, indicating caramelization.
Use a meat thermometer to check for an internal temperature of 74°C (165°F); once reached, remove the chicken from the grill.
Transfer the grilled chicken to a plate and let rest for 5 minutes—this helps the juices redistribute, keeping the meat moist and flavorful.
Slice the chicken if desired, revealing a juicy interior with a smoky, caramelized exterior, ready to serve.
