In a mixing bowl, whisk together the olive oil, minced garlic, smoked hot paprika, dried oregano, salt, onion powder, Hungarian paprika, and black pepper until well combined.
Pour the marinade into a resealable plastic bag, add the pounded chicken breasts, then seal and turn the bag to coat the chicken evenly.
Refrigerate and marinate for 1 hour.
Preheat the grill to medium-high. Transfer the chicken from the bag to the grill using tongs.
Grill the chicken about 5 minutes per side, or until an instant-read thermometer inserted into the thickest part registers 165°F (74°C).
Remove the chicken from the grill and let rest briefly before serving.
