1 Tbsp Extra Virgin Olive Oil (plus more for grill)
1 tsp Paprika (use the Smoked Hot variety for an extra “kick”)
2 tsp Ground Black Pepper
1-1/2 tsp Coarse Sea Salt
1 tsp Ground Cayenne Pepper
1/2 tsp Oregano, Mediterranean
1/2 tsp Thyme Leaf
1 garlic clove, minced
4 bone-in, skin-on chicken breast halves (about 2-1/2 pounds total)
Set up a grill for indirect cooking over medium-high heat. As the grill is heating, clean and lightly oil the hot grill surface.
Meanwhile, in a bowl, combine the paprika, ground pepper, salt, cayenne, oregano, thyme, garlic, and oil. Stir to combine, then rub generously on all surfaces of the chicken.
Grill seasoned chicken on the heated grill, skin side down, directly over the heat source until skin is browned, about 4 minutes. Flip the pieces of chicken; move to cooler (indirectly heated) side of grill. Cover the grill and cook chicken until cooked through, 35 to 40 minutes. (Use a meat thermometer to be sure: thoroughly-cooked poultry reaches an internal temperature of 185F).
Transfer chicken to a serving platter and tent with foil. Let chicken rest 10 minutes so that juices can redistribute. Serve immediately.