Garlic-Marinated Chicken Cutlets




  • 2 tablespoons olive oil plus more for grates
  • 6 garlic cloves minced
  • 1/4 cup white-wine vinegar
  • 3 tablespoons fresh thyme leaves
  • Coarse salt and ground pepper
  • 3 lbs. chicken cutlets (about 12)


  1. 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.
  2. 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.
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