Tips: It’s best to let the chicken sit for a few minutes before eating it. This ensures a juicy and tender chicken cutlet.
When you’ve finished grilling marinated chicken cutlets, take ready-to-eat corn on the cob and grill it in the same pan (don’t wash first!) until it absorbs the flavor and is heated through. A terrific side dish, ready in minutes!
Notes: This marinade is enough for up to a little more than two pounds (one kilogram) of chicken cutlets, which is about 11–12 cutlets.
Styling and Photography by Devorah Applegrad