Method

Chicken & Marinade

Prepare the chicken

If chicken breasts are very thick, butterfly them or pound gently to an even thickness of about 3/4 inch (2 cm) for even cooking. Pat the breasts dry with paper towels.

Make the marinade

In a bowl or large zip-top bag combine 4 tbs olive oil, 2 tbs fresh lemon juice, minced garlic, thyme leaves, smoked paprika, honey, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Whisk or shake to emulsify.

Marinate

Add the chicken breasts to the bowl or bag and toss to coat thoroughly. Refrigerate and marinate for at least 30 minutes and up to 4 hours. If short on time, allow 15 minutes at room temperature after coating.

Preheat grill

Preheat a grill (gas or charcoal) to medium-high heat, aiming for a surface temperature of roughly 400-450°F (200-230°C). If using a grill pan, heat it over medium-high heat and lightly oil the surface.

Grill the chicken

Remove chicken from marinade and let excess drip off. Place breasts on the hot grill. Cook without moving for 4-5 minutes to develop grill marks, then flip and cook another 4-6 minutes. Use an instant-read thermometer inserted into the thickest part — target internal temperature is 165°F (74°C). Total cook time will be 8-11 minutes depending on thickness.

Rest

Transfer grilled chicken to a clean plate, tent loosely with foil, and rest for 5 minutes. Resting allows juices to redistribute and ensures juicy meat.

Optional finishing & garnish

Finish with butter and lemon

If desired, while chicken rests, melt 1 tbs unsalted butter and brush lightly over each breast, or spoon over the juices from the grill. Squeeze fresh lemon wedges over the chicken to brighten the flavor.

Garnish and serve

Sprinkle 2 tbs chopped fresh parsley over the breasts and serve with remaining lemon wedges on the side.

Grilled Organic Chicken Breast Recipe