Jul 31 2010
I go through phases when it comes to grilling in the summer; I’m either grilling just about every meal, or I slip into sandwich/smoothie mode to escape the heat. I’m not sure if I’m heading back into full-blown grilling mode, but today I did have the urge to make a quick meal on the grill: Tuscan chicken and baby red potatoes.
For quick meals, I am a big fan of grilling chicken cutlets – if you can’t find chicken cutlets, you can cut boneless skinless chicken breasts in half horizontally, or pound them out between sheets of waxed paper to about ¼ inch thickness.
I always use a basic recipe for my marinade, tweaking the ingredients depending on my mood. I often don’t add lemon zest, sometimes I add extra garlic, and sometimes I will blend all of the marinade ingredients in the blender – it’s really easy to play around with the basic recipe to get different (and delicious) results.
Grilled Tuscan Chicken
2 ½ tablespoons extra-virgin olive oil
1 clove garlic, minced
¼ cup lemon juice
1 tablespoon thyme leaves
1 tablespoon chopped rosemary leaves
¾ teaspoon salt
¼ teaspoon pepper
1 teaspoon lemon zest (optional)
1 ½ to 2 pounds chicken cutlets
Whisk first eight ingredients in a liquid measuring cup. Place the chicken in a large, sealable plastic bag and pour marinade over chicken; marinate at room temperature for 15-20 minutes.
Heat grill to medium. Grill chicken over flame about 2-3 minutes per side, let sit for 10 minutes before serving.