Marinate the Chicken:

• Add garlic, salt, and dill to a food processor. Pulse until finely minced.
• With the processor running, slowly stream in vegetable and olive oil until emulsified.
• Add lemon juice (reserve the zest). Pour the marinade over the chicken in a large bowl and toss well.
• Cover and refrigerate for at least 2 hours (or overnight for deeper flavor).
• Let chicken sit at room temperature for 30 minutes before grilling.

Prepare the Paprika Butter:

• In a food processor, blend softened butter, lemon zest, paprika, and cayenne pepper until smooth.
• Transfer to a small bowl and set aside.

Grill the Chicken:

• Heat one side of the grill to high and the other to medium-low.
• Sear chicken over high heat for 1-2 minutes per side until deeply charred.
• Move chicken to medium-low heat, cover the grill, and cook for 15-18 minutes, flipping halfway, until the internal temp reaches 165°F.
• Remove from the grill, cover loosely with foil, and let rest for 5 minutes.

Serve:

• Slice the chicken breasts thinly, arrange all pieces on a platter, and serve with paprika butter on the side.
• Garnish with fresh dill and flaky sea salt, if desired.