adapted from Dinner: A Love Story blog
via Karen Lonergan
serves 4
boneless chicken cutlets, enough to serve 4
½ cup plain yogurt
1 minced clove of garlic
2 teaspoon salt
Juice from two lemons
1 good squeeze of honey
1 tablespoon olive oil
A very healthy dose of black pepper (I probably did 10 to 15 grinds)
Pound boneless cutlets between sheets of wax paper until thin. This will make them very easy to cook evenly.
Whisk all other ingredients together until emulsified. Then, pour into a Ziploc storage bag, drop in the cutlets, mush around until coated, and seal. Put in refrigerator for a minimum of 3 hours. When grill is ready (and oiled), cook about 3 to 4 minutes a side until flesh is firm but not rock hard.
The yogurt marinade creates unfailing juiciness. This is a very easy and delicious recipe.
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