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Platter of marinated grilled chicken topped with parsley and served with lemon wedges.
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Marinated Grilled Chicken

Grilled chicken cutlets with the simplest olive oil and lemon marinade are juicy, flavorful, and perfect with just about anything!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Italian
Servings: 4
Author: James Delmage

Ingredients

Base ingredients

  • 3 pounds chicken cutlets thin sliced, pounded to equal thickness
  • 2 large lemons cut into wedges
  • 1/4 cup minced Italian flat-leaf parsley

For the marinade

  • 3/4 cup olive oil
  • 3 cloves garlic minced
  • 1/4 cup fresh lemon juice
  • 1 tablespoon Diamond Crystal Kosher salt
  • 1 teaspoon black pepper
US Customary - Metric

Instructions

  • Hand whisk or use a blender to combine the marinade ingredients.
  • Place the chicken into a large sealable bag or in a baking dish and pour over half of the marinade. Use your hands to spread the marinade all over the chicken. Refrigerate for at least 6 hours but preferably overnight, flipping the chicken at the halfway point to ensure even marination. Refrigerate the chicken and save the other half of the marinade to serve with the chicken after grilling.
  • Remove the chicken and reserved marinade from the fridge 30 minutes before grilling.
  • Heat a gas or charcoal grill to medium-high heat (375°F-450°F). Wipe the grates with oil or cooking spray. Grill the chicken for ~3 minutes per side or until the internal temperature of the chicken is 160°F. Remove the grilled chicken to a platter and tent with foil.
  • Whisk the parsley into the reserved marinade. Pour the reserved marinade over the chicken or serve at the table. Serve with lemon wedges. Enjoy!

Notes

  • Grill heat.  375°F-450°F grill heat is recommended.  Since the cutlets are thin they will cook quickly.  Use an instant read thermometer for accuracy.  The chicken should be cooked to no higher than 160°F internal temp.
  • Marinade.  The other half of the marinade should not touch the raw chicken.  Make sure to separate half of the marinade to use for pouring over the chicken or serving at the table.  The marinade makes an excellent salad dressing too.  If you find the marinade is too acidic for salad, simply add a pinch of sugar or more olive oil.
  • Chicken. If using whole chicken breasts, fillet and pound out to no more than 1/2" thick.  The thinner, the better.  A lot of grocery stores sell thin cutlets these days.
  • Storing  and Leftovers. Marinated grilled chicken can be stored for up to 3 days in the fridge.  Reheat in the microwave or in the oven until warm. The cutlets are great cold, too.

Nutrition

Calories: 570kcal | Carbohydrates: 0.1g | Protein: 72.2g | Fat: 29.6g | Saturated Fat: 3.1g | Cholesterol: 218mg | Sodium: 1144mg | Sugar: 0.1g | Calcium: 18mg | Iron: 1mg

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