Heat your grill to high. Remove the chicken from the marinade and season on both sides with salt. Grill for 2 to 3 minutes per side or until golden brown and just cooked through.
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Chicken cutlets are boneless, skinless chicken breast pieces with even thickness throughout, making them well-suited for grilling. The even thickness of cutlets requires very little cooking time, so you can get dinner cooked and on the table in less than half an hour.
Serve the pieces whole or cut them into strips or chunks for dishes such as fajitas and chicken salads.
You can grill your chicken cutlets with light salt and pepper to add protein for a salad or make a marinade with Asian- or Latin American-inspired ingredients to make an international main dish.
Unlike meat such as steaks and pork chops, chicken doesnt require a resting period between removing it from the grill and serving.
How to Make ItStep 1
Remove long, thin tenders (tenderloins) from side of each chicken breast half and save for another use. Working with one breast at a time, set it on a cutting board and place palm of your non-knife hand on top to hold it flat. With a very sharp knife, slice breast in half horizontally into 2 evenly thick halves. “It helps to set the chicken on the edge of the board so you dont rap your knuckles as you slice. Also, stroke the knife through the meat for a clean cut–dont saw it.” Step 2
Arrange 1 piece at a time inside a 1-gal. resealable freezer bag so it lies flat; smooth out any wrinkles. “This keeps the chicken from sticking to the bottom of whatever youre pounding with. And the bag is sturdier than plastic wrap.” Pound chicken with flat side of a meat mallet or bottom of a sturdy medium frying pan until evenly 1/4 in. thick. “You dont need to bash it. You just gently want to coax it into the right shape. Try to move laterally rather than straight up and down.” Repeat with remaining chicken pieces, then season them with salt and pepper. Step 3
If cooking on charcoal, light a full chimney of charcoal. When charcoal is evenly lit and covered with gray ash, pour out and arrange coals on one side of firegrate. Set cooking grate in place, cover grill, and let preheat 5 minutes. If cooking on gas, preheat to high (550° to 600°). Step 4
Whisk garlic, thyme, parsley, mustard, coriander, and lemon juice together in a large bowl. Drizzle in oil, whisking. Season to taste with salt and pepper. Transfer half of vinaigrette to another container. Step 5
Add chicken to large bowl and turn pieces to thoroughly mix. “With the lemon juice, dont let it sit too long, or it will make the texture kind of chalky.” Step 6
On charcoal grill, when grill is hot, arrange chicken pieces directly over coals (on gas grill, arrange anywhere on cooking grate). Cover and cook, rotating pieces occasionally (but not flipping them), until chicken is almost completely cooked through and only a few pink spots remain on top, 3 to 4 minutes. “You want to get deep, even browning on the outside, because thats flavor, but you dont want to overcook the middle. So I cook them 90 percent of the way through on one side.” Flip chicken and cook on second side until just done, about 30 seconds. “This keeps them from overcooking.” Step 7
Transfer to a serving platter. Rewhisk reserved vinaigrette and pour over chicken. Serve immediately. Step 8
*Use a mortar and pestle or a clean spice grinder. Freshly ground seeds deliver the brightest flavor.
Remove long, thin tenders (tenderloins) from side of each chicken breast half and save for another use. Working with one breast at a time, set it on a cutting board and place palm of your non-knife hand on top to hold it flat. With a very sharp knife, slice breast in half horizontally into 2 evenly thick halves. “It helps to set the chicken on the edge of the board so you dont rap your knuckles as you slice. Also, stroke the knife through the meat for a clean cut–dont saw it.” Step 2
Arrange 1 piece at a time inside a 1-gal. resealable freezer bag so it lies flat; smooth out any wrinkles. “This keeps the chicken from sticking to the bottom of whatever youre pounding with. And the bag is sturdier than plastic wrap.” Pound chicken with flat side of a meat mallet or bottom of a sturdy medium frying pan until evenly 1/4 in. thick. “You dont need to bash it. You just gently want to coax it into the right shape. Try to move laterally rather than straight up and down.” Repeat with remaining chicken pieces, then season them with salt and pepper. Step 3
If cooking on charcoal, light a full chimney of charcoal. When charcoal is evenly lit and covered with gray ash, pour out and arrange coals on one side of firegrate. Set cooking grate in place, cover grill, and let preheat 5 minutes. If cooking on gas, preheat to high (550° to 600°). Step 4
Whisk garlic, thyme, parsley, mustard, coriander, and lemon juice together in a large bowl. Drizzle in oil, whisking. Season to taste with salt and pepper. Transfer half of vinaigrette to another container. Step 5
Add chicken to large bowl and turn pieces to thoroughly mix. “With the lemon juice, dont let it sit too long, or it will make the texture kind of chalky.” Step 6
On charcoal grill, when grill is hot, arrange chicken pieces directly over coals (on gas grill, arrange anywhere on cooking grate). Cover and cook, rotating pieces occasionally (but not flipping them), until chicken is almost completely cooked through and only a few pink spots remain on top, 3 to 4 minutes. “You want to get deep, even browning on the outside, because thats flavor, but you dont want to overcook the middle. So I cook them 90 percent of the way through on one side.” Flip chicken and cook on second side until just done, about 30 seconds. “This keeps them from overcooking.” Step 7
Transfer to a serving platter. Rewhisk reserved vinaigrette and pour over chicken. Serve immediately. Step 8
*Use a mortar and pestle or a clean spice grinder. Freshly ground seeds deliver the brightest flavor. Grilled Chicken Cutlets
How to Grill Chicken Breasts on a Gas Grill | Tips & Techniques
FAQ
How long does it take to grill chicken cutlets?
Is 10 minutes enough to grill chicken?
How to grill thin chicken breast on gas grill?
How do you cook chicken cutlets on a grill?
Rub the grill grates with cooking oil to prevent sticking. Don’t spray non-stick cooking spray or you’ll have a huge flame flare-up. Place the chicken cutlets on the grill and sprinkle spices over the top side, if you like. Close the lid and cook them for about 4 minutes on the first side or until golden brown.
How long do you cook cutlets on the grill?
Place the cutlets on the grill and cook for 3 minutes, turn and cook for a further 2 minutes. Remove and place on a plate to rest in a warm place for 3 minutes. 5.
How long do you cook chicken cutlets?
Cook the chicken cutlets in batches if necessary, working in batches if necessary, until cooked through and lightly brown on both sides, 4 to 5 minutes per side. Place the chicken on a paper towel-lined plate. Is it better to fry chicken cutlets in olive oil or vegetable oil?
How do you cook chicken cutlets on a Weber grill?
Season cutlets with salt and pepper. Slice vegetables, toss in oil and season with salt and pepper. Heat grill plate or teppanyaki to hot. Place on seasoned cutlets and cook for about 8 minutes, turning occasionally. Remove to warmed serving plate and cover with foil. Add vegetables to grill and cook for 3 minutes or until tender.