Description
Sauce based on a recipe from SeriousEats.com
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 lemons
- 6 Tbsp olive oil
- 3 medium cloves garlic, finely chopped
- 3 Tbsp chopped fresh rosemary
- Salt and fresh-ground pepper to taste
Instructions
- Preheat your grill. We used one chimney-full of charcoal and put it under half the grate of our kettle grill. If using gas, turn it up to medium-high or high.
- Make cutlets of the breasts by laying each one flat and slicing it, halfway through its thickness, with a very sharp knife. Be careful!
- Make the seasoning/dressing by—in a large bowl— whisking together the oil, enough juice from the lemons to make about 2 tablespoons, the rosemary, and garlic. Season to taste with salt and pepper.
- Pour about half of the dressing into a small bowl and reserve it for topping the chicken after grilling.
- Place the chicken cutlets in the large bowl and toss with the sauce until everything is evenly covered.
- Place all the cutlets on the grill and start to cook. Flip them all about every minute and a half.
- After flipping each cutlet twice, start taking temperatures between flips. Use your ThermoPop 2 to measure each cutlet’s internal temperature. Look for the lowest temperature in each breast.
- When the lowest temperature in each cutlet is 157°F (69°C), move it to the cool side of the grill or remove it from the grill to a serving platter.
- When all the cutlets are done, pour the reserved (non-chicken-exposed) sauce over them.
- Serve!
