Grilled Lemon Herb Chicken

4 skinless boneless chicken breasts, cut them in half either lengthwise (strips) or into two thinner fillets (best option)

In a shallow dish combine:
2 teaspoons extra virgin olive oil (just to keep the chicken from sticking to the grill)
grated the rind off of one lemon and then juice it as well, add it all
1/4 cup fresh basil chopped
1/4 cup fresh parsley chopped
fresh ground black pepper to taste
1 clove garlic minced

Add the chicken breasts and marinate for an hour or up to one day - the longer the better

Grill on medium heat flipping after 4-5 minutes until done but not dead...should still be juicy inside but no pink juices.

Sprinkle with sea salt and serve - sometimes I skip this part because the seasonings seem to be good enough flavouring for me.

Always add salt to meats AFTER cooking...you will use less and it will not dry the meat out...remember they use salt to cure foods so it will draw moisture out.

These are also good the next day in salads and sandwiches

This marinade works for all type of fish as well and you can change up the herbs as you like even substituting dry if needed (use half the amount) but fresh is best