Rosemary chicken with aioli

Make the 2 cm notches in the chicken fillets with the tip of a sharp knife. Ris the needles of the sprigs of rosemary. Using a sharp knife, cut thin slices of the yellow skin of the lemon and squeeze out the fruit. Cut 2 cloves of garlic into slices. Fill the notches of the chicken fillets with rosemary, lemon zest and slices of garlic. Sprinkle the fillets with salt and pepper. Put them in the aluminum container and sprinkle them with the lemon juice and oil. Let marinate for about 30 minutes.

Meanwhile, light the barbecue. Squeeze the rest of the garlic and mix it with the mayonnaise (aioli). Put the bowl with chicken on the hot barbecue and cooked for 15 minutes. Remove the chicken from the container, place on the barbecue and grill for about 5 minutes. Turn regularly. Serve with the aioli.