Instructions

1. 1

   Whisk the marinade. In a medium bowl, combine the olive oil, lemon juice, red wine vinegar, garlic, Dijon, honey, oregano, smoked paprika, thyme, salt, pepper, and red pepper flakes. Whisk until the honey and mustard are fully incorporated and the mixture looks slightly creamy rather than separated.

2. 2

   Prep the chicken. Place the chicken breasts between two sheets of plastic wrap and pound them to an even 3/4-inch thickness. This is the single biggest factor in juicy grilled chicken — uneven pieces mean dry thin spots and raw thick spots.

3. 3

   Marinate. Add the chicken to a zip-top bag or shallow dish, pour the marinade over, and turn to coat every surface. Seal and refrigerate for at least 30 minutes and up to 8 hours. Beyond 8 hours the acid in the lemon juice can start to break down the surface texture.

4. 4

   Preheat the grill. Heat a gas or charcoal grill to medium-high, around 400–450 °F. Clean the grates and oil them lightly with a folded paper towel dipped in vegetable oil.

5. 5

   Grill the chicken. Remove the chicken from the marinade and let the excess drip off. Place on the hot grill and resist the urge to move it. Cook for 5–7 minutes per side, flipping once, until the surface shows defined grill marks and an instant-read thermometer inserted into the thickest part reads 165 °F.

6. 6

   Rest before slicing. Transfer the chicken to a cutting board, tent loosely with foil, and let it rest for 5 full minutes. The juices redistribute during this time — skip it and they run straight onto the board.

Used in this recipe: Instant-Read Thermometer · Silicone-Tip Tongs · Balloon Whisk (Amazon, affiliate links)