Pat the chicken breasts dry with paper towels. If breasts are unevenly thick, butterfly them or pound to an even 1/2–3/4 inch thickness so they cook evenly.

Make marinade

In a bowl or large resealable plastic bag combine 1 tbs olive oil, 2 tbs lemon juice, minced garlic, 1.5 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp dried oregano and 1 tsp honey (if using). Whisk or shake until combined.

Marinate chicken

Add the chicken breasts to the marinade ensuring each piece is well coated. Marinate in the refrigerator for at least 30 minutes and up to 4 hours. If short on time, 15–20 minutes at room temperature is acceptable.

Grilling

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). If using a grill pan or cast-iron skillet on the stovetop, heat over medium-high and brush with 1 tbs olive oil to prevent sticking.

Prepare chicken for grill

Remove chicken from the marinade and let excess drip off. Reserve marinade for basting only if you plan to bring it to a boil for food safety; otherwise discard. Lightly brush each breast with a little extra olive oil.

Grill chicken

Place chicken on the hot grill. Grill uncovered for 4–6 minutes per side, flipping once, until well browned and internal temperature reaches 165°F (74°C). Thicker pieces may take 6–8 minutes per side. Avoid constant flipping; let good grill marks form before turning.

Optional glaze

If you reserved marinade and boiled it for 2–3 minutes, brush a thin layer on the chicken during the last minute of grilling for a glaze. Alternatively brush a little additional honey for a shiny finish in the last 30–60 seconds.

Resting & Serving

Rest chicken

Transfer grilled chicken to a cutting board and tent loosely with foil. Let rest for 5 minutes to allow juices to redistribute.

Finish & serve

Slice or serve breasts whole. Sprinkle with chopped fresh parsley and serve with lemon wedges alongside. Adjust seasoning with extra salt and pepper to taste.