- Jewish Learning
I’ve always been a bigger fan of chicken breasts than chicken bottoms. Well, I decided to cross over to the “dark side” when testing this marinade, and boy, did I enjoy! The richer flavor and additional tenderness of the dark meat made this succulent chicken a winning choice. I think I’m hooked!
2–3 pounds (1 – 1 and 1/2 kilograms) dark chicken cutlets
3 tablespoons mustard
2 cloves garlic, minced
2 tablespoons Gefen Honey
1/4 teaspoon black pepper
Remove any excess fat from the chicken cutlets. Prick them in several places and place them in a large ziplock bag.
Combine all marinade ingredients in a medium bowl and mix well. Pour the marinade into the bag with the chicken. Press out as much air as possible and seal the bag. Place it on a rimmed pan or in a bowl (in case the bag leaks) and refrigerate for one to two hours
Set your oven rack so that it’s about eight inches (20 centimeters) from the broiler and preheat the oven to 400 degrees.
Remove the chicken cutlets from the marinade, letting any excess drip off. Discard the marinade.
Place chicken in a disposable grill pan and broil about seven to eight minutes on each side, until edges begin to brown and chicken is cooked through. Remove the grill pan from the oven, cover with aluminum foil, and let the chicken rest for eight to ten minutes before serving.
Photography: Moishe Wulliger Styling: Renee Muller
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