4 boneless, skinless chicken thighs
3 cloves garlic,
1/2 cup Basil leaves,
1 tsp olive oil (more for grill if desired)
In a food processor or a mortar, process or mash the garlic together with the salt. Add the basil and pepper and continue to mix until well combined. Add just enough oil to make a paste. If desired, add a few drops of lemon juice. Set aside.
Pat the chicken dry. Place the chicken between 2 sheets of wax paper or plastic wrap and, using your hand, a skillet or a rolling pin, gently flatten it to an even thickness of about 1/2". Transfer to a resealable plastic bag or a plate, add the basil paste and shake or smear to coat the chicken evenly.
Preheat the grill or place a grill pan over medium-high heat. Lightly oil the rack or pan.
Grill the chicken, turning once, just until cooked through, 3-5 minutes per side. Serve hot.