In a mixing bowl, combine the olive oil, soy sauce, honey, and apple cider vinegar. Whisk together until well blended. This mixture serves as the base of your marinade, providing moisture and flavor.

Add the minced garlic, dried oregano, dried thyme, smoked paprika, black pepper, and salt to the bowl. Whisk again until all ingredients are fully incorporated. The herbs and spices will infuse the chicken with aromatic flavors.

Squeeze the juice of one lemon into the marinade, ensuring to catch any seeds. The acidity from the lemon juice will help tenderize the chicken while adding a fresh, zesty flavor.

Place your chicken pieces (about 4 boneless, skinless chicken breasts or thighs) into a large plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated.

Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor. Marinating allows the chicken to absorb the flavors and become tender.

Preheat your grill to medium-high heat. Remove the chicken from the marinade, allowing excess marinade to drip off. Discard the leftover marinade to avoid contamination.

Place the chicken on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Use a meat thermometer to ensure it’s fully cooked.

Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing. Resting allows the juices to redistribute, keeping the chicken moist.