Name: Marinated Grilled Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3 pounds boneless skinless chicken breast (sliced thin); 1 cup olive oil; 1/3 cup lemon juice; 3 garlic cloves (minced); 1 tablespoon salt; 1 teaspoon pepper; 1 tablespoon lemon zest; 1 tablespoon parsley

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These Marinated Grilled Chicken Cutlets are a staple in my house all year long. Yes, I've been known to go outside in the depths of winter to grill these up, they're that good!

Slices of marinated grilled chicken cutlets on a platter and garnished with fresh parsley and lemon slices

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If you know me, you know I am obsessed with breaded chicken cutlets. Crispy, golden brown and fresh out of the pan? It's pretty much the perfect food.

But sometimes you want chicken that's a little lighter and more healthy. That's where this marinated grilled chicken breast comes in.

There's no breading, no frying, and no big mess to clean up when you're done. Instead, the chicken gets a flavorful marinade with fresh ingredients before it hits the grill. What you get is some tender, juicy chicken with plenty of flavor and a nice bit of char you can only get from a grill.

And while I certainly wouldn't call grilled chicken a replacement for an amazing breaded cutlet (let's not get carried away here), it's a great option when you're looking for something a little lighter without settling for bland, boring chicken breast.

Ingredients

Chicken - I like to use thinly sliced cutlets that I've pounded to equal thickness because they cook evenly. You can buy pre-sliced chicken cutlets, but it's cheaper to buy the full sized breasts and pound them out yourself. Here's how you do that.
The Marinade - There's nothing wrong with using a store-bought marinade in a pinch, but you can't beat the flavor of a homemade marinade using fresh ingredients. Chopped parsley, garlic, and freshly squeezed lemon juice (with the zest) combine to create a delicious marinade that is full of flavor but light on calories.

How To Make Marinated Grilled Chicken

Start by making the marinade. Mince the garlic, zest and squeeze the lemons, chop the parsley, and whisk everything together with the oil. Be sure to give it a taste and adjust as needed. If it's a little too acidic for your taste buds, you can add a pinch of sugar or a drizzle of honey.

Place the chicken cutlets in a resealable bag and pour in half the marinade. Reserve the other half in the refrigerator until later. Seal the bag and use your hands to massage the chicken (don't be fresh!) and spread the marinade all over it. Place the bag in a baking dish or pan to catch any leaks and toss it in the refrigerator.

Let it marinade for a few hours or even overnight if possible. If you're in a hurry, you can marinade it for as little as 30 minutes. But the longer the chicken marinades the more flavorful it will be, so try to give it some time to do its thing.

Chicken cutlets marinating in a sealable bag

When you're ready to start cooking, remove the chicken from the fridge and preheat your grill to medium-high heat. Wipe down the grates with cooking spray or oil and then grill the chicken for about 3 to 4 minutes per side, or until it reaches an internal temperature of about 155 F to 160 F.

Marinted chicken breast cooking on a grill

Remove the chicken from the grill and place on a platter. Drizzle some of the remaining marinade over the chicken, garnish with some lemon slices and fresh parsley, and serve.

What To Serve With Marinated Grilled Chicken

This marinade is so basic and full of flavor that it will go with just about anything.

We often make this grilled chicken on busy weeknights so quick side dishes like rice or couscous are perfect. Another option is my no-cook fresh tomato sauce or some roasted spaghetti squash. Or just serve with a nice, light strawberry and spinach salad.

Storage And Reheating

Leftovers stored in the refrigerator in an airtight container will keep for about 3 or 4 days. Reheat gently in a pan or microwave to keep it from drying out.

Leftover grilled chicken is delicious when sliced thin and turned into a chicken and cheese quesadilla. Or don't reheat it all. Just slice and add to a salad, a sandwich, or a bento box for lunch.