Place the chicken breasts in a mixing bowl, add a splash of water, a pinch of salt, and a drizzle of honey, then let soak for 15 minutes. Pat dry with paper towels to remove excess moisture.
In a separate bowl, combine lemon zest, smoked paprika, minced garlic, honey, olive oil, salt, and pepper to create the marinade. Whisk together until smooth and fragrant.
Brush the chicken evenly with the marinade, ensuring all sides are coated well. Cover and refrigerate for at least 30 minutes to let the flavors meld.
Preheat your grill or grill pan to medium-high heat, aiming for about 200°C (390°F). You should see the surface start to shimmer and the heat radiate.
Place the marinated chicken breasts on the grill. Cover and cook for 6-7 minutes until the underside develops a golden-brown crust and the meat begins to firm up.
Use tongs to flip the chicken carefully, then continue grilling for another 6-7 minutes, maintaining a steady sizzle and checking for grill marks.
Insert a meat thermometer into the thickest part of the chicken; once it reads 74°C (165°F), remove the chicken from the grill.
Transfer the grilled chicken to a plate, tent loosely with foil, and let rest for 5 minutes. This helps the juices redistribute for maximum tenderness.
Slice into the chicken or serve whole, enjoying the smoky aroma, crispy exterior, and juicy interior with vibrant flavor.
