Perfect Marinated Grilled Chicken Cutlets
Everyone’s favorite supper — these grilled chicken cutlets are moist, flavorful and so easy to prepare!
Come summer time, my grill basically stays on 24/6. If a food is at all grillable, I will grill it! I love, love grilling chicken cutlets. They are so easy and they cook quickly, so supper gets on the table fast. And the best part? This is one grilled item my whole family agrees on! This one doesn’t like burgers…that one doesn’t like steak…but chicken is something we all like! When I make big family barbecues or even host a nicer dinner event, grilled chicken is always on the menu.
The marinade here comes together in seconds. I prepare it directly in the bowl with the chicken, or, if you prefer, you can prepare it separately in advance and add the cutlets when you’re ready.
When grilling, it is imperative to have good-quality tongs and spatula. I don’t like using the classic long grill utensils, as I find I lose control over them. Although these aren’t official grill tongs, as they aren’t super long, I love them because they have a very flat surface so they almost double as a spatula, and they’re great when I need to gently pry food off the grates. For the spatula, any good stainless steel one will do.
A few tips and tricks I’ve picked up over the years of grilling chicken:
- Slice your chicken thin, but don’t buy those super-thin cutlets that the grocery sells. Those are too thin and will burn and dry out .
- Always make sure your grill is fully preheated before placing anything on the grates. When grilling chicken cutlets, I grill on medium flame, otherwise the outside burns while the inside is still raw.
- When you see a white border around the chicken cutlet, you know it is time to flip it.
- If the chicken is sticking to the grates, don’t yank it off with tongs when you flip it. Instead, gently pry it off with a spatula or use the tip of your tongs to release it. When this happens, it can mean the chicken isn’t fully cooked yet or your grates aren’t properly seasoned.
- As soon as your chicken is done and on a platter, cover it and let it rest. This keeps the chicken moist.
To season your grates, use your grill a lot — yeah, that’s really the best way! If you constantly use the grill, it will be automatically seasoned without you having to do anything! If you are grilling on new grates, your food will tend to stick more. To prevent this, spray with a good-quality oil cooking spray. I only use Pam cooking spray. You don’t need the grilling version; the original one works fine. If the food is sticking a lot, you can learn how to properly season grates here.
I always try to make some extra grilled cutlets, since they’re great in salads or wraps the next day. If you aren’t serving them right away and you want to warm them up, only rewarm them enough to take off the chill. If you heat them too much, they will become dry and rubbery.
Whenever I make grilled chicken cutlets, I like to serve then with my pizza shop-inspired garlic knot potatoes and a good salad, like this fresh summery grilled corn salad.
Perfect Grilled Marinated Chicken Cutlets
Ingredients
Marinade:
- ⅓ cup oil
- 3 Tbsp lemon juice
- 2 Tbsp soy sauce
- 2 Tbsp balsamic vinegar
- 2 Tbsp honey (or brown sugar)
- 1 Tbsp Dijon mustard (you can sub regular yellow mustard if you don’t have)
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and pepper, to taste
- 1 tsp paprika
- ½ tsp cayenne pepper
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp thyme
- 1.5 lbs. chicken cutlets* (approx.), sliced thin
Instructions
- Place all the marinade ingredients in a bowl and mix. Add chicken and marinate for about a half hour.
- Heat grill to medium-high. Grill on each side for about 3 minutes, until chicken is fully cooked.
Notes
Recipe by Faigy Murray | https://mykitchenmystudio.com/perfect-marinated-grilled-chicken-cutlets/
