Pat the chicken breasts dry with paper towels, then place them between sheets of plastic wrap and pound gently with a meat mallet to an even thickness of about 1.5 inches. This helps ensure uniform cooking and juiciness.
In a bowl or zip-top bag, whisk together the lemon juice, minced garlic, olive oil, salt, pepper, honey (if using), and paprika to create a bright, fragrant marinade.
Add the chicken breasts to the marinade, making sure they are well coated. Seal the bag or cover the bowl and refrigerate for at least 30 minutes, ideally up to 2 hours, to allow the flavors to penetrate and keep the meat moist.
Preheat your grill or grill pan to medium-high heat, aiming for around 200°C (390°F). You should see the grates hot enough to make a slight sizzle when the chicken is placed on them.
Remove the chicken from the marinade, letting any excess drip off, then place the breasts onto the hot grill. Cook for about 6-8 minutes per side, until they develop a golden sear and have visible grill marks.
Use tongs to flip the chicken and continue grilling until the internal temperature reaches 74°C (165°F), about 6-8 minutes more. Check by inserting an instant-read thermometer into the thickest part of the meat.
Once cooked, transfer the chicken to a plate and let it rest for 5 minutes. This helps the juices redistribute, ensuring each bite is juicy and tender.
Slice the chicken against the grain for a tender, visually appealing presentation. Serve hot, garnished with fresh herbs if desired.
