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.
Tips:
This marinade is also fabulous for grilled vegetables, which can be spread on a parchment-lined baking sheet or a 9- x 13-inch baking pan and then grilled or baked. You can also defrost a bag of frozen broccoli and marinate it, and then bake or grill for 20 minutes, turning occasionally.
Notes:
If you prefer, you can bake the cutlets at 375 degrees Fahrenheit (190 degrees Celsius) for 30 minutes.
Description:
Photography: Daniel Lailah.
Food Styling: Amit Farber.
Easy
Easy
Easy
Easy
Easy
Easy
Easy
Easy
What Cooks Are Saying
1 global rating
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion2 Comments
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...
Easy and Amazing Real life savor! winner recipe and was so quick. used a plastic baggy over my 1/3 cup measure and then didn't have any clean up! thank you
Substitute Please advise what is Italian salad dressing mix?
I cant get it where I live.
Can you give me a recipe to make my own?
Try mixing this. It should be yummy with your recipe. 1/2 tbs sugar, 1 tbs onion powder, 1 and 1/2 tbs oregano, 1/2 tsp pepper, 1/4 tsp thyme, 1 tsp basil, 1 tbs parsley, 2 tbs salt