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

Marinated Grilled Chicken

5 from 3 votes
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!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 3 pounds boneless skinless chicken breast sliced thin
  • 1 cup olive oil
  • ⅓ cup lemon juice
  • 3 garlic cloves minced
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1 tablespoon lemon zest
  • 1 tablespoon parsley

Method
 

  1. Combine the marinade ingredients in a small bowl
  2. Place the thin-sliced chicken in a baking dish or a large resealable bag. Pour in half the marinade, and reserve the rest in the fridge for later
  3. Refrigerate the marinading chicken, ideally for about 4 hours or even overnight. You can let the chicken marinade for as little as 30 minutes if you're in a hurry, but the longer it marinades the more flavorful it will be
  4. Preheat your grill to medium-high heat and wipe the grates with a little oil or cooking spray to prevent sticking
  5. Grill the chicken for about 3 to 4 minutes per side, or until the internal temperature reaches about 155 F to 160 F
  6. Remove the grilled chicken to a platter. Drizzle some of the reserved marinade over the chicken, add some lemon slices and fresh parsley, and serve

Notes

  • You can pour all of the reserved marinade over the grilled chicken but I like to save a little on the side in case anyone wants to add a little extra themselves
  • Make sure the reserved marinade never touches the raw chicken to avoid cross contamination. The half you used to marinade the bird meat should be discarded
  • You can make this marinated grilled chicken recipe indoors using a griddle or cast iron pan