Place the chicken breasts on a cutting board and use a sharp knife to flatten them to an even thickness of about 2 cm (¾ inch). This ensures they cook uniformly and stay juicy.
Preheat your grill to medium-high heat, around 200°C (390°F), and clean the grates well to prevent sticking.
In a small bowl, whisk together olive oil, lemon juice, crushed garlic, smoked paprika, dried herbs, salt, and pepper to create your marinade.
Pat the chicken dry with paper towels, then brush generously with the marinade using a basting brush, making sure all sides are coated. Let it sit for at least 30 minutes to absorb the flavors.
Place the chicken on the hot grill, listening for a gentle sizzle. Grill for about 6-7 minutes without moving, until the underside develops a golden-brown crust and some charring.
Use tongs to flip the chicken carefully, then cook for another 6-7 minutes, aiming for an internal temperature of 75°C (165°F). The chicken should be firm but juicy, with a smoky aroma.
Remove the chicken from the grill and transfer to a plate. Tent loosely with foil and let rest for 5 minutes to allow the juices to redistribute.
Slice the rested chicken into strips or serve whole with a squeeze of fresh lemon or a drizzle of herb sauce for extra brightness.
