Grilled Mesquite-Marinated Chicken with Smoky Paprika

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Marinated in smoky mesquite-inspired spices, grilled to juicy perfection with a vibrant paprika glaze. This American-inspired high-protein recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 American cuisine 280 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
3 tbsp olive oil
2 tsp smoked paprika
1 tsp ground cumin
1 tsp garlic powder
2 tbsp fresh lemon juice
1 tsp salt
1/2 tsp black pepper
1 tbsp honey

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Instructions

Step 1: In a medium bowl, whisk together 3 tbsp olive oil, 2 tsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 2 tbsp fresh lemon juice, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp honey until smooth.
Step 2: Place 4 boneless skinless chicken breasts (about 6 oz each) in a large resealable bag or shallow dish and pour the marinade over them, ensuring each piece is coated. Refrigerate for at least 1 hour or up to 4 hours for maximum flavor.
Step 3: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and discard excess marinade.
Step 4: Grill chicken breasts for 6-7 minutes per side, turning once, until internal temperature reaches 165°F and edges have light grill marks with a slightly charred aroma.
Step 5: Remove chicken from grill and let rest for 5 minutes before serving to allow juices to redistribute.