1 tsp fresh rosemary leaves (I used 2 tsp of all of the herbs)
1 tsp fresh sage leaves
1 tsp fresh mint leaves
1 tsp fresh thyme leaves (or half lemon thyme)
1 Tbsp fresh basil leaves (I used 2 Tbsp)
1 strip lemon zest (I used 2)
1-2 chili peppers (I used jalapeno, with the seeds and ribs removed)
1-2 garlic cloves
Fine sea salt (try this one)
4 boned chicken breasts or 6-8 boned chicken thighs (I used 3 boneless, skinless chicken breasts and 5 boneless, skinless chicken thighs)
1-1/2 to 2 cups cherry tomatoes
3 Tbsp extra-virgin olive oil (I used 1 Tbsp)
Bricks (we needed 3 to cover all of the chicken)
Mince the rosemary, sage, mint, thyme, 1 tsp of basil, the lemon zest, as much chili pepper as desired, garlic, and 1 tsp sea salt together (you can do this by hand or in a small food processor). Sprinkle the herb mixture over the chicken, coating both sides. Put the chicken and any leftover herbs in a plastic bag or bowl to marinate in the refrigerator for 24 hours.
Cut the cherry tomatoes in half or quarters. Chop the remaining basil and add to the tomatoes. Season with sea salt and 1 Tbsp extra virgin oil, and set aside.
Rinse the bricks and cover with aluminum foil. Or prepare two plates, each large enough to cover a couple of pieces of chicken, and two heavy weights (cast-iron pan, pot of water, bags of beans, boxes of rice, etc. -- creativity helps). Lightly oil a ridged grill pan or a cast-iron pan large enough to hold the chicken. Place over high heat. When the pan is smoking, put the chicken in one layer and cover with the bricks or weighted plates. Turn the heat down to medium and cook the chicken for 2-4 minutes. Remove the bricks, turn the chicken over, replace the bricks, and finishing cooking for another 2-4 minutes.
(What we did: Heat a gas grill to high heat; place the chicken on the grill with the bricks on top. Close the lid. Immediately turn the grill heat to medium. Cook 4 minutes; then, turn the chicken, cover with the bricks again, put the lid down, and cook 4 minutes more, until done.)
Let the chicken rest for 3 minutes, then cut diagonally into 1/2-inch slices. Drizzle with the remaining oil (our chicken didn't need this), and serve with the tomatoes.