Chicken Cutlets Grilled with Lemon Rosemary Sauce

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What You Need:

  • ⅔ cup mayonnaise
  • zest of ½ lemon
  • ¼ cup fresh lemon juice
  • 2 teaspoons chopped fresh rosemary
  • 1 large garlic clove, crushed or grated
  • 8 boneless and skinless chicken breast halves, pounded thin
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper

How to Make It:

  1. Prepare sauce:  Whisk together the first 5 ingredients and set aside.
  2. Prepare chicken:  Place a chicken breast half between heavy plastic wrap or inside a plastic food bag.  Lightly pound with the flat side of a meat mallet or the bottom of a small cast iron pan, pounding lightly and working your way from the center to the edge until meat is about ½ inch thick.  Salt and pepper each chicken breast. 
  3. Lightly oil grill grate or rack and set grill temperature to medium-high.
  4. When grill is up to temperature, arrange the chicken on the grill and bring the sauce out. 
  5. Cook for about 3 to 4 minutes or until you have nice grill marks on the chicken.
  6. Flip and brush the cooked side with sauce, leaving the chicken on the grill for about 3 or 4 minutes more.
  7. Flip and again brush the top with sauce and leave the chicken on the grill this time for about 1 or 2 minutes more. Chicken should feel firm when squeezed with tongs.
  8. Remove from grill and let sit for 3 or 4 minutes before cutting and serving.