4 pieces boneless chicken breasts, pounded to ½-inch even thickness

¼ cup extra-virgin olive oil

3 cloves garlic, minced

1 tbsp lemon zest (from 1 large lemon)

2 tbsp lemon juice, freshly squeezed

1 tsp dried oregano (or Italian seasoning)

1 tsp dried thyme

1 tsp salt (adjust to taste)

½ tsp ground black pepper

1 tsp brown sugar (optional, for caramelized flavor)

½ tsp smoked paprika (optional, for smoky flavor)

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Pound chicken breasts to ½-inch even thickness using a meat mallet between parchment paper.
In a medium bowl, whisk together olive oil, garlic, lemon zest, lemon juice, oregano, thyme, salt, and pepper. Add brown sugar and smoked paprika if desired.
Place chicken in a zip-lock bag and pour in the marinade, reserving a little for basting. Seal and refrigerate for at least 4 hours or overnight.
Preheat grill to medium-high heat (375–400°F) and oil the grates.
Remove chicken from marinade and grill for 2–3 minutes per side for sear marks, then continue cooking 5–6 minutes per side until chicken reaches 165°F internally. Baste with reserved marinade.
Remove chicken from grill and let rest under foil for 5 minutes.
Slice and serve hot.