Garlic-Marinated Chicken Cutlets


After baking so much, I feel like I’m not eating very healthy. I put so much focus on what kind of sweets I’m going to bake, but what about for meals? Recently, I decided to take a stab at cooking. I started off easy. I bought Martha Stewart’s Everyday Food books for fast, easy, and not to mention delicious meals. I flipped through the book and this meal was calling me.

I love chicken. It’s my favorite kind of meat to have for a meal. If I were to eat out, I would most likely pick some kind of chicken dish. Why not? They’re one of the most efficient kinds of protein meat and they taste oh so yummy.

I chose the garlic-marinated chicken because it looked simple enough for me to conquer. I really loved the chicken paired with the red potatoes and asparagus. The cooking method used for making the potatoes is genius! Oh that Martha. My parents liked it very much. They decided to make this again a few days later. Score!

Garlic-Marinated Chicken Cutlets with Grilled Potatoes
Recipe from Everyday Food: Great Food Fast
makes 4 servings

3 pounds baby red new potatoes, halved or quartered if large
2 tablespoons olive oil, plus more for grates
6 garlic cloves, minced
1/4 cup white-wine vinegar
3 tablespoons fresh thyme leaves, chopped, plus sprigs for garnish, if desired
Coarse salt and ground pepper
3 pounds chicken cutlets (about 12)
1 tablespoon butter
Grilled asparagus, cut on the diagonal into 1 1/2-inch pieces (3 cups)
2 tablespoons Vinaigrette

  1. Heat grill to medium. Fold two 4-foot-long sheets of aluminum foil in half to make two separate double-layer sheets. Place half the potatoes on each double layer. Form two packets, folding foil over potatoes and crimping edges to seal. Place on grill and cook, turning over once, until potatoes are tender, about 25 minutes. Remove from heat. Leave potatoes from one packet wrapped in foil to keep warm. Open second packet to let potatoes cool; reserve for Potato Salad. Raise grill to high; lightly oil grates.
  2. Meanwhile, make marinade: In a large baking dish, whisk together oil, garlic, vinegar, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Add chicken; turn several times to coat. Let marinate at room temperature 10 minutes and up to 30 minutes.
  3. Lift chicken from marinade and grill until browned and cooked through, 2 to 3 minutes per side. Remove from grill. Cover half of chicken with foil to keep warm. Reserve other half for Grilled Chicken Cobb Salad.
  4. Remove warm potatoes from foil; transfer to a medium bowl, toss with butter, and season with salt and pepper. In a medium bowl, toss asparagus with Vinaigrette. Serve the grilled chicken with potatoes and asparagus. Garnish with thyme sprigs, if desired.

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