We’ve eliminated the tinkering, and rounded upthe best cutlet marinades for you to whip up as needed.
Submitted by Chumie Blobstein, Valley Stream, NY
Hi! I’m a foodie, from a long line of foodies, way before the term became popular. One night, about ten years ago, I created this recipe just from ingredients I had on hand. After the first bite, I knew it was a winner! Shabbos guests started clamoring for the recipe, so I put official measurements to it and it literally went viral from there. My sisters and friends love sending me screenshots of someone asking for the “best grilled chicken recipe,” and then my recipe being posted. Yup, I’m that famous! I love using dark chicken cutlets because they are super-juicy, even if you cook them on Friday and serve Shabbos day. Hope you all enjoy it, too.
MARINADE
Place all marinade ingredients into a large ziplock bag, and mix well, making sure to break up the frozen cubes. Add chicken to the bag, and marinate at least half an hour, or up to overnight. Cook on a grill or grill pan. Perfect. Every. Single. Time.
Submitted by Penina Berzansky, Lakewood, NJ
I get my love for cooking, baking, and collecting recipes from my mother. When my sister-in-law Kayla gave me this recipe, I knew it would satisfy everyone — delicious, moist, grilled cutlets for those who like it plain, cut up in a salad with the marinade/ dressing, or cutlets and veggies put into a sandwich or wrap for a complete meal! Special thanks to my son who always helps out with the grilling!
MARINADE/DRESSING
Mix all marinade ingredients together. Use half to marinate the chicken, then grill or broil the cutlets. Use the other half as a dressing for a grilled chicken salad.
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