In a large mixing bowl, whisk together 1/4 cup of olive oil, the juice of two fresh lemons, four minced garlic cloves, 2 teaspoons of dried oregano, salt, pepper, and 1 teaspoon of paprika until well combined. Add the chicken breasts to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and let it marinate at room temperature for 10 minutes.

After marinating for 10 minutes, place the covered bowl in the refrigerator. Let the flavors meld for at least 30 minutes, or ideally up to 4 hours.

While the chicken marinates, preheat your grill to medium-high heat, around 375-400°F (190-200°C); if using the oven, set to 400°F (200°C).

Once preheated, remove the chicken from the marinade, allowing excess to drip off. Grill the chicken for about 6-7 minutes per side, until golden-brown and reaching an internal temperature of 165°F (75°C). If baking, flip halfway through.

Transfer the chicken to a platter and let it rest for 5 minutes. Slice and serve warm with tzatziki sauce, fresh veggies, or a side of Greek salad.