Ingredients:

• 4 boneless skinless chicken breast,
• kosher salt and
• freshly ground black pepper,
• crushed red chili flakes,
• 3 cloves garlic, minced,
• 2 tablespoons chopped fresh rosemary,
• flat-leaf parsley, or other fresh herb,
• 1/4 cup fresh lemon juice, plus
• 4 lemon wedges for serving,
• 1/4 cup extra-virgin olive oil; more for drizzling.

Methods:
Pound chicken into a broad, flat sheet about 1/4-inch thick, using a meat pounder and arrange them on a baking sheet. Season it on both sides with salt and pepper and a pinch or two of chili flakes. Sprinkle both sides with the garlic and rosemary. Drizzle both sides with the lemon juice and olive oil and pat into the meat with your fingertips. Refrigerate for 20 minutes and then grill it.