Ingredients

• 4 x 200 g (7 oz) boneless, skinless chicken breasts
• 2 tablespoons lemon juice
• 60 ml (2 fl oz/1/4 cup) olive oil
• 4 garlic cloves, bruised
• 1 small handful of basil leaves, shredded
• 3 red capsicums (peppers)

Lemon & basil aioli

• 125 g (41/2 oz/1/2 cup) whole-egg mayonnaise
• 11/2 tablespoons lemon juice
• 3 garlic cloves, crushed
• 1 small handful of basil, finely shredded

Method

Slice the chicken breasts through the middle to form two smaller breasts. Place each piece of chicken between two slices of plastic wrap and beat with a meat mallet or rolling pin until about 5 mm (1/4 inch) thick. Combine the lemon juice, olive oil, garlic cloves and basil in a large, non-metallic baking dish. Add the chicken pieces and mix to coat well. Cover and refrigerate overnight.

Mix all the lemon and basil aioli ingredients together in a small bowl and refrigerate until ready to use.

Preheat a barbecue grill plate to high. Cut each capsicum into quarters and trim the curled ends so that they become flattish pieces. Remove the seeds and membranes. Grill the capsicum, skin side down, for 10 minutes, or until the skin side is blackened and blistered and the flesh is tender. Remove to a plate, cover tightly with foil and leave to rest while the chicken is cooking.

Remove the chicken from the marinade, discarding the marinade. Season the chicken with a little salt and freshly cracked black pepper and grill for 11/2 minutes on each side, or until just cooked through. Remove from the heat, cover loosely with foil and allow to rest for 5 minutes.

While the chicken is resting, peel the skin from the capsicum quarters and discard. Serve two chicken pieces and three capsicum quarters per person and dollop with the lemon and basil aioli. Terrific with a green salad.

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