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Meat
Easy
8 Servings
Allergens 
No Allergens specified
5 Minutes
Diets
This recipe uses my favorite non-traditional, sweet and savory chicken marinade. I use it on cutlets and whole pieces, and it creates a super flavorful and juicy chicken. Don’t forget to start your prep early, as the marinating time is crucial. I keep this recipe handy all year and use it on chicken that I roast in the oven, too.
2 heads garlic
4 tablespoons + 1/2 cup Gefen Extra-Virgin Olive Oil, divided
2 teaspoons Gefen Honey (optional)
2 shallots, chopped
1/4 cup Tuscanini Red Wine Vinegar
1 tablespoon maple syrup
2 teaspoons Dijon mustard
2 teaspoons chopped fresh rosemary
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 chicken cutlets, pounded to an even thickness (or chicken pieces)
oil, to grease the grates
Preheat oven to 400 degrees Fahrenheit.
Slice the tops off the heads of garlic; discard the tops. Place each head on a piece of aluminum foil.
Drizzle two tablespoons oil over each head of garlic, letting it drip down all over the garlic. Drizzle one teaspoon honey over each head (if using). Wrap tightly with the foil and place directly on the wire rack in the oven. Roast for 45 minutes, until garlic is softened. Let cool, then squeeze the roasted cloves out of their skins and set aside (you’ll use half in step 4 and half in step 8).
In a bowl, whisk together half the roasted garlic cloves with the shallots, vinegar, maple syrup, mustard, rosemary, salt, and pepper. Slowly whisk in the remaining 1/2 cup oil until fully emulsified (use an immersion blender for best results).
Place the chicken in a zip-top bag or glass dish and add the marinade, fully coating the chicken. Cover and refrigerate at least four hours and up to overnight.
Preheat a gas grill (or grill pan) to high heat and grease the grates with oil. When the grill reaches 375 to 450 degrees Fahrenheit, reduce the heat to low (see “Indirect cooking technique,” below).
Remove chicken from the marinade and place it on the grill (discard the marinade). Cover and cook four to five minutes per side for cutlets or 10 minutes per side for pieces, until the chicken reaches an internal temperature of 160 degrees Fahrenheit.
Serve warm or at room temperature, drizzled with garlic oil (from the foil) and the remaining roasted garlic cloves.
Photography and Styling by Chay Berger
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