Chicken Breast Recipe

Prep the chicken

Pat the 8 oz chicken breast dry with paper towels. If it's uneven in thickness, place it between plastic wrap and gently pound to an even thickness (about 3/4 inch) so it cooks evenly.

Make marinade

In a small bowl combine 1 tbs olive oil, 1 tsp lemon juice, 1/2 tsp minced garlic, 1/2 tsp salt, 1/4 tsp ground black pepper and 1/4 tsp smoked paprika. Whisk until combined.

Marinate

Brush or rub the marinade all over the chicken breast, coating both sides. Let rest at room temperature for 15 minutes or refrigerate up to 2 hours (if refrigerated, bring back to room temp 15 minutes before cooking).

Preheat grill

Preheat a gas or charcoal grill (or grill pan) to medium-high heat, about 400°F (200°C). Oil the grates lightly to prevent sticking.

Char-broil the chicken

Place the chicken breast on the hot grill. Cook 4-6 minutes per side, uncovered, until the internal temperature reaches 165°F (74°C) and there are char marks. Cooking time will vary with thickness — thinner breasts will take less time. Avoid moving the chicken excessively so you get good sear marks.

Optional baste

During the last minute of cooking, optionally brush 1 tsp butter over the top and let melt to add shine and flavor.

Rest

Transfer the chicken to a cutting board and let rest 5 minutes to allow juices to redistribute.

While the chicken rests, arrange 1 cup washed and dried lettuce leaves on the serving plate. Add 1/2 cup sliced tomato and place 3 dill pickle slices alongside.

Slice the rested chicken breast across the grain into 1/4-inch slices (or serve whole). Place the chicken atop or beside the lettuce, tomato and pickles.

Serve immediately with an optional lemon wedge for squeezing, and extra salt/pepper to taste.