Step 1: Pound Chicken to Even Thickness
Place chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound each breast to an even ¾-inch thickness throughout. This is the single most important step for juicy grilled chicken – even thickness ensures even cooking. Focus on the thicker end until the whole breast is uniform.

Step 2: Prepare Marinade
In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, basil, thyme, paprika, salt, pepper, honey (if using), and Dijon mustard (if using) until well combined and emulsified.

Step 3: Marinate Chicken
Place pounded chicken breasts in a large resealable plastic bag or shallow bowl. Pour marinade over chicken, turning to coat all sides evenly. Seal bag (removing excess air) or cover bowl. Marinate in refrigerator for at least 15 minutes, or up to 4 hours for deeper flavor. Don’t marinate longer than 4 hours or the acid will start to “cook” the chicken and make it mushy.

Step 4: Preheat Grill
Preheat your outdoor grill to medium-high heat (about 400-450°F). If using a gas grill, preheat all burners for 10-15 minutes with the lid closed. For charcoal, coals should be covered with white ash. If using an indoor grill pan, heat over medium-high heat until a drop of water sizzles immediately.

Step 5: Clean and Oil Grill Grates
Use a grill brush to clean the grates thoroughly. Fold a paper towel, dip it in vegetable oil, and using tongs, carefully oil the grill grates to prevent sticking. This is crucial for getting those beautiful grill marks and preventing the chicken from tearing.

Step 6: Grill Chicken (First Side)
Remove chicken from marinade, letting excess drip off. Place chicken on the hot, oiled grill at a 45-degree angle to the grates. Close the lid and grill for 5-6 minutes without moving or peeking. The chicken should develop golden-brown grill marks and release easily from the grates when ready to flip.

Step 7: Flip and Grill Second Side
Using tongs, flip chicken breasts over. Close the lid and grill for an additional 5-6 minutes, until internal temperature reaches 165°F in the thickest part when tested with an instant-read thermometer. The chicken should be golden brown with beautiful grill marks, and juices should run clear when pierced.

Step 8: Rest Before Serving
Transfer grilled chicken to a clean plate or cutting board. Tent loosely with aluminum foil and let rest for 5 minutes. This resting period allows juices to redistribute throughout the meat, ensuring every bite is moist and flavorful. Don’t skip this step!

Step 9: Slice and Serve
After resting, slice chicken against the grain for the most tender texture, or serve whole. Enjoy hot with your favorite sides!