Quickest Weeknight Grilled Chicken


This recipe solves the problem of drying out lean chicken breast on the grill by slicing them into cutlets, which lets them cook in mere minutes!

Start to Finish: 30 minutes, including inactive marinating time

Yield: 6 servings

Source: Melissa D’Arabian, New York Times bestselling author, Food Network personality and mom of four


  • 2 pounds boneless skinless chicken breasts
  • 1/3 cup neutral oil, such as vegetable oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon granulated garlic
  • 1 teaspoon dried Italian herbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Preheat the grill on high heat.
  2. Meanwhile, create thin chicken cutlets by chicken breasts in half. Place them flat on a cutting board, hold the top of the chicken breast in place with a flat palm, and slice carefully slicing through the middle, cutting parallel to the counter.
  3. Stir the remaining ingredients in a large bowl or resealable plastic bag, and add the chicken cutlets, stirring to coat well. Let the chicken marinate while the grill heats – about 15 minutes.
  4. Cook the chicken cutlets just until 160 degrees in the center, about 3-4 minutes per side, depending on thickness. Do not overcook – these cook quickly!

TIME-SAVING TIP: Use bottled Italian dressing instead of homemade vinaigrette.

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