Lemon-Garlic Grilled Chicken Breasts

Ingredients

• 900g boneless, skinless chicken breasts
• 1 large lemon
• 4 garlic cloves, peeled
• about 30g fresh herbs, leaves and tender stems of parsley, cilantro, basil, mint or a combination, finely chopped
• 45ml olive oil, plus more for greasing the grill
• 6g kosher salt
• 2g freshly ground black pepper
• lemon wedges, for serving

Instructions

1. Heat an outdoor grill to the higher side of medium-high. The heat is ready when you can hold your hand 12cm above the grate for 3 to 5 seconds. If needed, clean the grates, oil a folded paper towel and rub it over the grate with tongs.
2. Place a chicken breast smooth side down on a cutting board, with the thick end at the top and the pointy end at the bottom. Cut a deep slit down the centre without cutting all the way through. Pry open the slit, turn the knife blade parallel to the board and slice through each side without piercing the meat. Repeat on the other side to form two flaps, then smack the lumpy parts flat with your palm without tearing the meat. Repeat with the remaining breasts.
3. Zest the lemon into a large bowl or airtight container with a fine grater, then grate in the garlic cloves. Squeeze in the lemon juice and stir in the herbs, oil, salt and pepper.
4. Add the flattened chicken to the marinade and turn and rub it evenly to coat. Let it stand at room temperature for at least 15 minutes if grilling right away, or cover and refrigerate for up to 4 hours. If chilled, take it out of the refrigerator just before heating the grill.
5. Set the chicken and any marinade clinging to it on the oiled grate in a single, even layer. Cook, covered if using a gas grill, until the bottom is deeply browned and releases easily from the grate, 3 to 5 minutes. Flip each piece and cook until a paring knife inserted in the centre reveals meat that is just opaque throughout but still juicy, 2 to 3 minutes longer.
6. Transfer the chicken to a platter and let it rest before slicing.
7. Slice the chicken and serve it with lemon wedges for squeezing.