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Garlic and Herb Grilled Chicken


I’m not usually a measurer when it comes to cooking, but then I live with the consequences of winging it! Sometimes it’s nice to measure and know you’ll get a delicious and foolproof end result like this one.


1. Combine all the marinade ingredients. Add the chicken and let marinate for 30 minutes or longer.
2. Grill or bake as desired.

Tips: Poke Around: I always thought poking holes in protein was a big no-no, but I recently read about it giving something dry like white meat chicken more flavor. I tried it when I made this chicken, and it was delicious and juicy. It’s also helpful when you don’t have time to let it sit in a marinade.

Notes: I don’t really like to reheat chicken cutlets when I’m serving them for the Shabbos day meal. Instead, I bring them to room temperature. Once in a while, I’ll put the pan on top of something else on a hotplate, but really I try to avoid this, since reheating will result in a dry and tough chicken.