Serves 4
20 min
5-Minute Grilled Chicken Cutlets With Rosemary, Garlic, and Lemon
Recipe GLPR5170aabe0f9d9e
Tender, juicy chicken cutlets infused with aromatic rosemary, fresh garlic, and bright lemon juice, quickly seared on a hot grill. This simple yet elegant dish comes together in just minutes and delivers Mediterranean flavors in every bite. Perfect as a main course for a quick weeknight dinner or elegant enough for entertaining.
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Ingredients
4 boneless, skinless chicken breasts (5 to 7 ounces each), cut into 8 cutlets
6 tablespoons extra-virgin olive oil
3 medium cloves garlic, minced
3 tablespoons minced fresh rosemary
2 tablespoons fresh lemon juice
Kosher salt to taste
Freshly ground black pepper to taste
Directions
In a small bowl, combine the minced garlic, fresh rosemary, and lemon juice. Slowly whisk in the extra-virgin olive oil until well blended. Season the marinade with kosher salt and freshly ground black pepper to taste.
Pat the chicken cutlets dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
Brush both sides of each cutlet with the garlic-rosemary-lemon marinade, coating evenly.
Preheat a grill or grill pan to high heat until very hot, about 2 minutes.
Place the cutlets on the hot grill and cook for 2 to 3 minutes until the internal temperature reaches 165°F and the cutlets are cooked through.
Flip the cutlets and cook for another 1 to 2 minutes until the other side is golden and the chicken is fully cooked, maintaining an internal temperature of 165°F.
Transfer the grilled chicken cutlets to a serving plate and drizzle with any remaining marinade. Serve immediately.
