Mince the garlic. In a medium bowl combine 3 tbs olive oil, 2 tbs fresh lemon juice, minced garlic, 1 tsp dried oregano, 1 tsp smoked paprika, 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Whisk until emulsified.

Butterfly or pound the chicken (optional)

If the breasts are very thick, butterfly them or place between plastic wrap and gently pound to an even thickness about 1/2 in (1.2 cm). This helps them cook evenly.

Marinate

Place the 4 chicken breasts in a shallow dish or resealable bag. Pour the marinade over the chicken, ensuring each piece is well coated. Seal and refrigerate for at least 30 minutes and up to 4 hours. If short on time, 15 minutes is acceptable.

Preheat grill

Preheat an outdoor grill to medium-high (about 400°F / 200°C) or heat a grill pan over medium-high heat on the stove. Oil the grates or brush the pan lightly with oil to prevent sticking.

Grill the chicken

Remove chicken from marinade and let excess drip off. Place breasts on the hot grill. Grill for 5-7 minutes per side, flipping once, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and juices run clear. Avoid flipping more than once.

Rest

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

Slice and serve

Slice the chicken against the grain into 1/4-inch (6 mm) slices. Arrange on plates or on top of the dish you are serving 'with grilled chicken'. Sprinkle 2 tbs chopped parsley and serve with lemon wedges for squeezing.

Optional Garnish & Serving

Offer lemon wedges on the side for brightening the grilled chicken. Garnish with chopped fresh parsley just before serving.