Red Meat-less Barbecue

There are so many ways to ramp up the flavor. Make it easy to whip up a tasty dish by using one of the multiple premade spice blends available, or try an easy recipe like this one. It will fast become a family favorite.

Lemon, Thyme, and Rosemary Grilled Chicken

• 4 chicken cutlets, trimmed of fat
• juice of 2 lemons
• 1 Tbsp lemon zest
• 3 Tbsp olive oil
• 2 Tbsp Dijon mustard
• 3 cloves garlic, chopped
• 5 sprigs thyme, leaves removed, plus more for garnish
• 2 sprigs rosemary, leaves removed, plus more for garnish
• 1 tsp sea salt
• ½ tsp black pepper
• red pepper flakes, to taste (optional)
• parsley, for garnish (optional)

Pound each cutlet between two pieces of wax paper (or you can simply purchase thin cutlets).

In a small bowl, whisk lemon juice, zest, olive oil, mustard, garlic, thyme, rosemary, salt, pepper, and optional red pepper flakes. Place cutlets in a ziplock bag and add marinade. Put bag into a bowl to prevent leakage and place in the refrigerator overnight or for at least 4 hours and up to 24 hours.

Preheat grill to medium-high (or you can use a high-quality grill pan). When hot, place chicken cutlets on grill. Cook about 6 minutes on one side and then flip.