Garlic-Marinated Chicken Cutlets With Grilled Potat

Name: Garlic-Marinated Chicken Cutlets With Grilled Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs baby red new potatoes, quartered if large; 1 tablespoon olive oil, plus more for grates; 3 garlic cloves, minced; 1/4 white wine vinegar; 3 tablespoons fresh thyme leaves, chopped, plus sprigs for garnish, if desired; coarse salt and pepper; 1 1/2 lbs chicken cutlets (about 12); 1 tablespoon butter; grilled asparagus, cut on the diagonal into 1 1/2-inch pieces (3 cups); vinaigrette; 1/3 cup white wine vinegar; 1/4 cup Dijon mustard; 2 teaspoons honey; 1/2 cup olive oil; coarse salt and pepper

Servings: persons

1 1/2 lbs baby red new potatoes, quartered if large
1 tablespoon olive oil, plus more for grates
3 garlic cloves, minced
1/4 white wine vinegar
3 tablespoons fresh thyme leaves, chopped, plus sprigs for garnish, if desired
coarse salt and pepper
1 1/2 lbs chicken cutlets (about 12)
1 tablespoon butter
grilled asparagus, cut on the diagonal into 1 1/2-inch pieces (3 cups)
vinaigrette
1/3 cup white wine vinegar
1/4 cup Dijon mustard
2 teaspoons honey
1/2 cup olive oil
coarse salt and pepper

1
Mix together vinaigrette ingredients: In a small bowl or jar, combine white-wine vinegar, Dijon mustard, and honey; season generously with coarse salt and ground pepper. Whisk or shake to combine. Add olive oil; whisk or shake again. Store in an airtight container or jar, and refrigerate, up to 2 weeks. Shake before using.
2
Heat grill to medium. Fold two 4-foot-long sheets of aluminum foil in half to make two separate double-layer sheets. Place half the potatoes on each double layer. Form two packets, folding foil over potatoes and crimping edges to seal. Place on grill and cook, turning over once, until potatoes are tender, about 25 minutes. Remove from heat. Leave potatoes wrapped in foil to keep warm. Raise grill to high; lightly oil grates.
3
Meanwhile, 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.
4
Lift chicken from marinade and grill until browned and cooked through, 2 to 3 minutes per side. Remove from grill. Cover chicken with foil to keep warm.
5
Remove warm potatoes from foil; transfer to a medium bowl, toss with butter, and season with salt and pepper. In a medium bowl, toss asparagus with 2TBS Vinaigrette. Serve the grilled chicken with potatoes and asparagus. Garnish with thyme sprigs, if desired.

880

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 lbs baby red new potatoes, quartered if large, 1 tablespoon olive oil, plus more for grates, 3 garlic cloves, minced, 1/4 white wine vinegar, and more.

Yes, Garlic-Marinated Chicken Cutlets With Grilled Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Garlic-Marinated Chicken Cutlets With Grilled Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions