- Place each chicken breast between 2 sheets of cling film and use a meat mallet or rolling pin to flatten each piece of chicken (to an even layer about 0.5cm thick). Transfer to a dish.
To make the marinade, crush the garlic with a pinch of salt using a pestle and mortar. Add the rosemary and sage, and mix it all together.
Stir through the lemon zest and juice, olive oil and some ground black pepper. Pour the marinade over the chicken, make sure it’s well coated. Cover and chill for at least 2 hours.
Heat the BBQ. Once the flames have died down, spread the coals out to an even layer. Cook the chicken for 1-2 minutes each side. Transfer to a board and leave to rest for a few minutes.
Meanwhile, pour the oil and balsamic vinegar into a large bowl. Add the rocket and some seasoning. Toss together, then shave over the Parmesan. Serve the salad with the chicken, with lemon wedges to squeeze over.
Cook for: 5 minutes
6 Skinless Chicken Thighs
2 tablespoon Olive Oil
1/2 tablespoon of Balsamic Vinegar
140g bag of Rocket
For the marinade:
2 Garlic Cloves
3 Rosemary Sprigs
6 Sage Leaves
1 Lemon Zest
1/2 Lemon, juice
3 tablespoon Olive Oil