1/4 cup whole garlic cloves
2 lemons, zested and juiced (zest saved and finely chopped)
1/2 cup chopped fresh sage leaves
1-1/4 cups olive oil
1/2 tablespoon salt
1/2 tablespoon freshly cracked black pepper
6 to 9 (8-ounce) boneless chicken breasts, skin on
Puree garlic in food processor. Add chopped zest and sage and pulse until rough cut. Add oil, salt and pepper until incorporated. Place in shallow pan and coat both sides of chicken breasts with the mixture. Allow to marinate at least 4 hours. Grill chicken and serve with your favorite side dishes.