Foolproof Grilled Lemon Garlic Chicken Cutlets
Thin chicken breast cutlets grilled quickly over direct heat and finished with a bright sauce made from fresh lemon, garlic, rosemary, and olive oil.
Equipment
- Gas or charcoal grill
- Long-handled grilling tongs
- Instant-read thermometer
- Sharp chef’s knife
- Cutting board
- Two mixing bowls
- Whisk or fork
- Meat mallet or rolling pin, optional
Ingredients
- 4 boneless skinless chicken breasts, about 5 to 7 ounces each
- 3 medium garlic cloves finely minced
- 3 tablespoons finely chopped fresh rosemary
- 2 tablespoons fresh lemon juice
- 6 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt or to taste
- 1/2 teaspoon freshly ground black pepper or to taste
- Fresh lemon wedges for serving, optional
Instructions
- Preheat a gas or charcoal grill for direct high-heat cooking, approximately 450°F to 500°F. Clean the cooking grates and lightly oil them.
- Place each chicken breast flat on a cutting board. Carefully slice horizontally through the center to create 8 thin chicken cutlets.
- If needed, place the cutlets between parchment paper or plastic wrap and gently pound the thicker areas until each piece is approximately 1/4 to 1/2 inch thick.
- Whisk the garlic, rosemary, lemon juice, olive oil, kosher salt, and black pepper together in a mixing bowl.
- Immediately transfer half of the lemon-herb mixture to a separate clean bowl. Reserve this clean portion for finishing the cooked chicken.
- Add the chicken cutlets to the remaining mixture and turn until every piece is lightly and evenly coated.
- Place the chicken directly over the hottest section of the grill.
- Close the lid and cook primarily on the first side for 3 to 4 minutes. Rotate the pieces if needed for even browning, but do not flip yet.
- When the chicken is nearly cooked through and only slightly underdone on top, flip each cutlet.
- Cook for another 30 to 60 seconds, or until the thickest part of every cutlet reaches an internal temperature of 165°F.
- Transfer the chicken to a clean platter and rest for approximately 2 minutes.
- Whisk the reserved clean lemon-herb mixture again, then spoon it lightly over the grilled chicken.
- Serve immediately with fresh lemon wedges if desired.
Notes
Chicken cutlets cook very quickly, so prepare the serving platter and finishing sauce before placing the chicken on the grill.
Reserve half of the lemon-herb mixture before raw chicken touches the remaining portion. Never use raw-chicken marinade as a finishing sauce unless it has been thoroughly cooked.
Precut chicken cutlets may be used to save time.
Fresh rosemary may be replaced with parsley, thyme, oregano, basil, or a combination of herbs.
If using dried rosemary, reduce the amount to approximately 1 tablespoon and crush it before adding.
A quality store-bought garlic-herb or lemon-pepper seasoning may be used. Kinder’s, Meat Church, and Killer Hogs all offer convenient seasoning options. Check the sodium level before adding additional salt.
For an indoor version, use a hot cast-iron skillet or grill pan and cook in batches.
Cook all chicken to an internal temperature of 165°F as measured in the thickest portion.
Nutrition is estimated and will vary according to chicken size, the amount of oil retained, and serving size.