Use a sharp paring knife to carefully cut a small pocket into the side of each chicken breast, being cautious not to slice all the way through.
In a bowl, whisk together lemon juice, smoked paprika, minced garlic, honey, and a tablespoon of olive oil to create a vibrant marinade.
Place the chicken breasts in a shallow dish or zip-lock bag and pour the marinade over, making sure to coat each piece thoroughly. Let them marinate in the fridge for at least 30 minutes, or up to 2 hours for more flavor.
Preheat your grill or grill pan to a medium-high heat, aiming for about 200°C (390°F). You should see the grill get hot and start to shimmer lightly.
Remove the chicken from the marinade, gently patting away excess marinade and brushing lightly with olive oil to prevent sticking.
Place the chicken breasts on the hot grill, hear that satisfying sizzle, and cook for about 6-7 minutes until they develop a deep, golden-brown color and slight char marks.
Flip the chicken breasts carefully using tongs, and cook the other side for another 6-7 minutes, ensuring they are evenly browned and cooked through.
Insert a meat thermometer into the thickest part of one chicken breast; once it reads 74°C (165°F), remove the chicken from the grill.
Let the grilled chicken rest for 5 minutes on a cutting board; this helps the juices redistribute and keeps the meat moist.
Slice the chicken crosswise, revealing a juicy interior with a smoky, citrus-glazed exterior that’s beautifully caramelized.
Serve the grilled chicken warm, drizzled with any remaining juices, and enjoy the vibrant combination of smoky paprika and bright citrus in every bite.
