Home last night after a long trip, I wanted to cook but I didn't want to work hard. The result? A super-easy and very tasty grilled chicken-breast rendition that takes the ingredients of a classic Italian sautee and reinterprets them for the grill.

Put four skinless, boneless chicken breasts on a large, shallow plate. Stir the juice of 1 1/2 lemons with 1 tablespoon olive oil and throw in three or four smashed garlic cloves. Pour this over the chix, add salt and pepper to taste; flip them a few times to cover all surfaces with the liquid, and leave to marinate at room temperature for a couple of hours before dinner.

Grill three minutes on each side over direct heat, then move to indirect heat for five minutes more, basting with any leftover marinade from the dish. No muss, no fuss, tastes great!