Preheat grill to medium-high heat. Trim chicken breasts. Pat down with paper towels if needed. Then pound the chicken down with a meat tenderizer to an even thickness.
Combine the olive oil, salt, garlic powder, pepper, paprika and lemon juice in a small bowl. Then rub over both sides of the chicken.
Place chicken on the grill for 4 to 6 minutes per side (or until a thermometer reads 160ºF to 165°F and then center is no longer pink). Allow to rest 5 minutes before serving.
Tip: I like to remove my chicken from the grill when it's about 160ºF. After it rests for a few minutes, the temperature usually rises up to 165ºF.Marinade: This is not a marinade, more of a wet rub. Try this easy chicken marinade or BBQ sauce if preferred. Storing: It will stay fresh in the fridge in an airtight container or bag for up to 3 days.Freezing: Wrap each whole chicken breast (do not slice) in plastic wrap, then place in an airtight container or bag. Store in the freezer for up to 3 months. Thaw in the refrigerator over night when ready to enjoy.