Serves 4
20 min
Five-Minute Grilled Chicken Cutlets With Rosemary, Garlic, and Lemon
Recipe GLPR5f06cb72256e15
Tender, juicy chicken cutlets infused with aromatic rosemary and garlic, finished with bright lemon juice and a drizzle of extra virgin olive oil. This quick, Mediterranean-inspired dish comes together in just minutes on the grill for a light, protein-rich main course.
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Ingredients
4 medium (5 to 7 ounces each) Boneless, skinless chicken breasts
3 tablespoons Fresh rosemary, minced
3 medium cloves Garlic cloves, minced
6 tablespoons Extra virgin olive oil
2 tablespoons Fresh lemon juice
to taste Kosher salt
to taste Freshly ground black pepper
Directions
Place chicken breasts on a cutting board. Using a sharp knife, slice each breast horizontally in half to create 8 thin cutlets of even thickness, about 1/2 inch thick. Pat dry with paper towels.
In a small bowl, combine minced garlic, fresh rosemary, 4 tablespoons of olive oil, lemon juice, salt, and black pepper. Mix well to create a marinade.
Brush both sides of each chicken cutlet generously with the garlic-rosemary mixture, reserving any leftover marinade.
Heat a grill or grill pan over medium-high heat until very hot, about 2 minutes. Lightly oil the grill grates to prevent sticking.
Place the chicken cutlets on the hot grill in a single layer. Cook for 2 to 2.5 minutes per side without moving them, until golden brown marks appear and the internal temperature reaches 165°F.
Transfer the grilled cutlets to a serving platter. Drizzle with the remaining 2 tablespoons of olive oil and any reserved marinade. Season with additional salt and pepper if desired, and serve immediately.
