Grilled Chicken Cutlet Recipes

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Serve this family-style dish on a large platter the next time you’re feeding a crowd: Garlic-Marinated Chicken Cutlets with Grilled Potatoes. Everyday Food, July/August 2006.

THE BEST GRILLED CHICKEN I’VE EVER MADE? | SAM THE COOKING GUY 4K

Garlic-Marinated Chicken Cutlets with Grilled Potatoes 🔗

Serve this Garlic-Marinated Chicken Cutlets with Grilled Potatoes for your next dinner. It’s a family-style choice on a big platter, perfect for the next time you’re feeding a crowd.

Prep: 45min

Total: 45min

Nutrition Facts: calories 478 g, Carbohydrate None, Cholesterol None, Fat 17 g, Fiber None, Protein 47 g, Saturated Fat None, servingSize None, Sodium None, Sugar None, Trans Fat None, unSaturated Fat None

Ingredients:

  • 3 pounds baby red new potatoes, halved or quartered if large
  • 2 tablespoons olive oil, plus more for grates
  • 6 garlic cloves, minced
  • 1/4 cup white-wine vinegar
  • 3 tablespoons fresh thyme leaves, chopped, plus sprigs for garnish, if desired
  • Coarse salt and ground pepper
  • 3 pounds chicken cutlets (about 12)
  • 1 tablespoon butter
  • Grilled asparagus, cut on the diagonal into 1 1/2-inch pieces (3 cups)
  • 2 tablespoons Vinaigrette

Instruction:

  1. Heat grill to medium. Fold two 4-foot-long sheets of aluminum foil in half to make two separate double-layer sheets. Place half the potatoes on each double layer. Form two packets, folding foil over potatoes and crimping edges to seal. Place on grill and cook, turning over once, until potatoes are tender, about 25 minutes. Remove from heat. Leave potatoes from one packet wrapped in foil to keep warm. Open second packet to let potatoes cool; reserve for Potato Salad. Raise grill to high; lightly oil grates.
  2. Meanwhile, make marinade: In a large baking dish, whisk together oil, garlic, vinegar, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Add chicken; turn several times to coat. Let marinate at room temperature 10 minutes and up to 30 minutes.
  3. Lift chicken from marinade and grill until browned and cooked through, 2 to 3 minutes per side. Remove from grill. Cover half of chicken with foil to keep warm. Reserve other half for Grilled Chicken Cobb Salad.
  4. Remove warm potatoes from foil; transfer to a medium bowl, toss with butter, and season with salt and pepper. In a medium bowl, toss asparagus with Vinaigrette. Serve the grilled chicken with potatoes and asparagus. Garnish with thyme sprigs, if desired.

FAQ

How long does it take to grill chicken cutlet?

Grill the chicken for 2 to 3 minutes per side, or until golden brown and barely cooked through, after removing it from the marinade and seasoning both sides with salt.

What is the difference between grilled chicken and chicken cutlet?

A chicken cutlet is a portion of meat taken from a chicken breast that is typically thinner than the whole breast. A chicken breast is the entire bird.

How do you keep chicken cutlets from drying out?

A marinade, brine, or rub goes a long way in adding flavor to the meat and keeping it moist. If you’re going for simple, that’s OK-a basic salt and pepper rub is just fine. Mistake #2: Not marinating or brining the meat Chicken breasts can be dry since they’re not as fatty as other parts of the bird.

How long should you cook thin chicken cutlets for?

We highly recommend using a meat thermometer to check the internal temperature of thinly sliced chicken breasts, and once 165°F is reached, remove the chicken from the oven right away to prevent dry chicken.

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