Start by rinsing the chicken breasts under cold water. Pat them dry using paper towels. Trim any extra fat from the edges. Place the chicken on a clean cutting board and set aside while preparing the marinade.

In a mixing bowl, add olive oil, minced garlic, lemon juice, soy sauce, honey, paprika, smoked paprika, oregano, salt and pepper. Stir everything well until the mixture becomes smooth and fragrant.

Place the chicken breasts into the marinade bowl. Coat each piece well using a spoon or your hands. Cover the bowl and refrigerate for at least 30 minutes so the flavors absorb deeply.

Heat your outdoor grill or grill pan to medium-high heat. Lightly oil the grill grates so the chicken does not stick. A hot grill helps create the beautiful flame-broiled texture.

Use tongs to place the marinated chicken onto the hot grill. Lay them evenly with space between pieces. This allows the heat to circulate and cook them properly.

Cook the chicken for about 6–7 minutes without moving it. This helps create grill marks and a smoky flavor. The edges will start turning golden.

Turn the chicken carefully using tongs. Grill the second side for another 6–7 minutes. Brush extra marinade over the top for stronger flavor.

Cut slightly into the thickest part of the chicken. The juices should run clear. The inside should look white and fully cooked.

Remove the chicken from the grill and place it on a plate. Let it rest for five minutes. This step keeps the chicken juicy and tender.

Slice the chicken and serve it warm. Pair it with rice, grilled vegetables, or salad for a complete meal.