500gm Chicken breast or thigh meat
2 Tablespoons Olive OIl
2 teaspoons cracked black pepper
2 Tablespoons lemon juice
1 teaspoon chilli flakes
1 Tablespoon finely chopped fresh rosemary
or 1 teaspoon dried rosemary
2 cloves garlic - finely chopped
Mix marinade ingredients into plastic or glass container large enough to hold the chicken.

Score chicken meat with a knife about 1 cm deep on smooth side, and then place in marinade for up to 2 hours.

Heat pan to medium hot and cook chicken scored side down until golden, turn and cook or other side until cooked through.

Can be cooked in a griddle pan or on the bbq.

If getting too brown finish in the oven at 180C.

Serve with a salad, corn fritters, and or roast vegetables.