Chili Rubbed Chicken Cutlets

Brynie Greisman Brynie Greisman
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After you taste this, you’re going to wonder how something that takes minutes to put together can taste so outstanding! The combo of spicy with a hint of sweetness appeals to everyone. It’s low cal too. Best eaten fresh.

45m 6
Easy Low Fat Meat

Directions

Make the Chicken

  1. Preheat oven to 350 degrees Fahrenheit. Spray a grill pan (or two, if necessary) with cooking spray. Place cutlets in pan.

  2. Rub spice mixture evenly onto cutlets. Bake for 10–12 minutes.

  3. Combine chili powder, oregano, salt, and olive oil in a very small bowl. Mix well.

  4. Turn oven to grill. Remove cutlets from oven and drizzle honey all over. Return to oven and grill for 10 minutes or until done. Serve with rice or mashed potatoes, broccoli, and a fresh salad.

Credits

Notes:

I like to use thin chicken cutlets here so they stay succulent inside and crispy outside.

Description:

Photography: Moishe Wulliger
Styling: Renee Muller

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5 Comments

Beily Rosen •

Is it possible that step 2 and 3 are listed in the wrong order?

Toby •

when do i need a grill pan? can this be done in a disposable cookie sheet?

Michal Frischman Kosher.com Team •
Reply to Toby

Grill pans are generally used because they give those nice lines that people like. Flavor wise, a grill pan isn't doing anything a regular pan can't accomplish. This recipe calls for baking the cutlets, and in general, you will always get better results using non-disposable bakeware. That being said, in a pinch, you can use disposable. You may need to extend cooking time, and your chicken may be drier and won't brown as nicely. You can also cook these in a skillet or grill pan on the stovetop.

Toby •

sounds interesting. The instructions are a bit confusing though

Gitti Berkowitz •

Yes it was so tasty!! My oven does not have a grill setting so I just grilled it in a grill pan...and it came out delicious!

Miriam Bluming •

Ingredient list The ingredient list mentions honey, while the directions mention olive oil, which one is the correct one?

Chaia Frishman •
Reply to Miriam Bluming

Sorry Miriam, I made a mistake. This recipe is being corrected today. (And I will be making it too!)