- Jewish Learning
Simple, yet positively scrumptious. I find myself using this marinade time and time again for a barbeque, sliced into a chicken salad, or even tossed with vegetables for roasting or grilling. Recipe by Rivky Kleiman.
Place marinade ingredients in a large resealable plastic bag. Mix well.
Add chicken cutlets. Allow to marinate on the counter for one hour or overnight in the refrigerator.
Spray grill with cooking spray or smear the grates with a paper towel moistened with oil. Heat grill to high.
Remove chicken from marinade and grill two or three minutes per side. Remove to platter and serve.
Photography: Daniel Lailah. Food Styling: Amit Farber.
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