Lemon & Rosemary Chicken

A tried and tested combination but never dissappoints on the barbecue or  the grill

(enough for about 4 chicken breasts)

2 or 3 unwaxed lemons

3 or 4 sprigs of fresh Rosemary

3 or 4 cloves of garlic

4 tbsp olive oil

generous helpings of black pepper

Directions: zest and juice the lemons, dice and bash the remaining skins. Bruise the rosemary with the back of a knife or in a mortar and pestle. Crush the garlic and combine all the ingredients together in the bowl you intend to marinade the chicken. With the end of your knife, gently prick the chicken breasts all over and put in the bowl with the mixture. Gloop over the olive oil and mix thoroughly. Grind over as much black pepper as you wish and leave for a good few hours before grilling or bbq-ing. Depending on the size of the chicken breasts, I tend to slice them down to smaller pieces making them crispier and more flavoursome. Serve with buttered new potatoes and salads.

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