6 skinless, boneless chicken breast halves, pounded to 1/3 inch
1/2 tsp ground black pepper
2.5 tbsp extra virgin olive oil
50g fresh coriander, chopped
2 tbsp fresh lemon juice
50g chopped toasted almonds (optional)
1/2 tsp sea salt
1 lemon, cut into 6 wedges
Place 2 1/2 tbsp oil, lemon juice, salt and pepper in large plastic bag. Add chicken and seal bag, releasing any excess air. Turn several times to coat. Let stand at room temp 30 min. Alternatively, marinate in refrigerator for 1-3 hours and bring to room temperature before cooking.
Preheat barbecue over high heat. Brush grill rack with oil. Transfer chicken from bag to barbecue, making sure it is coated with the marinade and grill until slightly charred and just cooked through, about 4 min per side.
Transfer chicken to platter and let rest 10 min.
Drizzle chicken with lemon juice and garnish with almonds and chopped coriander.