Step 1

Pat dry chicken breast with paper towels.

Step 2

Separately herbs into individual leaves or small twigs. Bring together olive oil, red wine vinegar, minced garlic, smoked paprika, salt, black pepper, fresh basil, oregano, and thyme in a large ziplock bag. Mix to combine.

Step 3

Add chicken breasts to ziplock bag, and massage to coat marinade all over chicken breasts. Seal bag.

Step 4

Refrigerate bag for at least 6 hours or up to 24 hours to marinade.

Step 5

Fire up grill to medium heat. Grease grill grates with a neutral oil.

Step 6

Once grill is hot, place chicken breasts on grill grates over fire. Brush marinade on top of the chicken. Cover grill and let it cook for a few minutes until golden brown on the bottom.

Step 7

Flip chicken breast, brush marinade on the other side, and cover to cook for another few minutes.

Step 8

Open grill cover to check internal temperature. Once internal temperature of the thickest part of the chicken breast reaches 165℉, remove chicken promptly.

Step 9

Let chicken rest at room temperature for a few minutes. Serve and enjoy!