Pat the chicken breasts dry, then gently pound them to an even thickness of about 1.5 inches for uniform grilling.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, paprika, chopped herbs, salt, and pepper to create the marinade.
Place the chicken breasts in a zip-top bag or shallow dish and pour the marinade over them, ensuring they are well coated. Marinate in the refrigerator for at least 30 minutes, up to 2 hours.
Preheat your grill or grill pan to a steady 200°C (390°F). Lightly oil the grates with a basting brush to prevent sticking.
Remove the chicken from the marinade, letting excess drip off, and place the breasts on the hot grill, spacing them apart for even cooking.
Grill the chicken for about 6-7 minutes on one side until you see deep grill marks and a smoky aroma, then flip using tongs.
Continue grilling for another 6-7 minutes, checking the internal temperature with a meat thermometer—aim for 75°C (165°F). If the chicken browns too quickly, move it to a cooler part of the grill.
Once cooked through, transfer the chicken to a plate, tent with foil, and let rest for 5 minutes to allow juices to redistribute inside the meat.
Slice the rested chicken against the grain for a tender, juicy presentation, revealing the moist interior with smoky charred edges.
Serve immediately with a squeeze of fresh lemon for added brightness, alongside grilled vegetables or a fresh salad for a complete meal.