Place chicken breasts on non-reactive platter. Drizzle olive oil on top. Cover first side evenly with fresh rosemary, lemon peel, lemon juice and cracked sea salt. Flip chicken breasts and repeat with remaining ingredients. Cover with plastic wrap and refrigerate at least 4 hours. May be made ahead and marinate overnight.
Heat bbq grill. Grill chicken breasts about 4 minutes per side.
Serve hot from the grill, with orzo or couscous.
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