Whether you serve them on their own, slice them onto salads, or tuck them into a sandwich, these marinated grilled chicken cutlets are simple to prepare, reliably juicy, and full of bright, fresh flavor.
The lighter chicken cutlet
When the days get warmer, I tend to favor meals that feel lighter but still satisfying. While I love a traditional breaded and fried Italian cutlet, this lemon-and-olive-oil marinated version is my go-to for easy, healthier weeknight dinners or weekend grilling.
The simple marinade keeps the cutlets tender and juicy so they never dry out on the grill. Below you’ll find straightforward steps to prepare, marinate, and grill the cutlets for consistent results.
These grilled chicken breasts pair beautifully with grain or green salads, roasted vegetables, or a bright lemon rice. They also work well cold in sandwiches or chopped into pasta or grain bowls to boost protein.
Recipe Ingredients
All the ingredients are shown in the photo below. Notes that may help you prepare the recipe are listed after the image.
- Chicken. Use about 3 pounds of thin-sliced chicken cutlets, pounded to an even thickness so they cook quickly and evenly.
- Marinade. The marinade is olive oil, minced garlic, fresh lemon juice, kosher salt, and black pepper. Pour half over the raw chicken to marinate and reserve the other half to serve after cooking.
- Finishing. Add minced parsley to the reserved marinade and spoon it over the hot chicken just before serving. Lemon wedges make a bright finishing touch.
See the recipe card below for exact ingredient amounts and full details.
How to make easy marinated grilled chicken
The numbered steps below correspond to the process photos shown in the post.
- Whisk or blend the olive oil, minced garlic, fresh lemon juice, kosher salt, and black pepper until well combined.
- Taste the marinade and adjust salt or pepper to your preference.
- Place the cutlets in a large sealable bag or a baking dish and pour half of the marinade over them. Seal the bag or cover the dish, refrigerate for at least 6 hours and preferably overnight, turning once halfway through so the chicken marinates evenly. Keep the remaining half of the marinade separate for serving.
- Remove the chicken and reserved marinade from the refrigerator about 30 minutes before grilling to take the chill off.
- Preheat a gas or charcoal grill to medium-high, about 375°–450°F. Oil the grates or spray with cooking spray, then grill the cutlets about 3 minutes per side, until they reach an internal temperature of 160°F. Transfer the cooked cutlets to a platter and tent loosely with foil to rest.
- Whisk the minced parsley into the reserved marinade and either drizzle some over the plated chicken or serve it alongside as a sauce. Offer lemon wedges with each serving. Enjoy.
Top tips
- Keep some marinade aside. Reserve half of the marinade before it touches the raw chicken; use this reserved portion to finish the cooked chicken or as a dressing. If the mixture tastes too sharp, mellow it with a pinch of sugar or a little extra olive oil.
- Watch grill temperature. Thin cutlets cook fast at 375°–450°F, so monitor them closely and remove as soon as they are done to avoid overcooking. Grilled vegetables make an easy side.
- Use a thermometer. An instant-read digital thermometer removes guesswork; pull the chicken when it reaches 160°F internal temperature and allow carryover heat to finish it while resting.
Favorites from the grill
If you like this recipe, try these other grilled mains and sides for variety.
- Grilled chicken thighs
- Chicken spiedini
- Lemon-garlic grilled lamb chops
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Marinated Grilled Chicken
Ingredients
Base ingredients
- 3 pounds chicken cutlets thin sliced, pounded to equal thickness
- 2 large lemons cut into wedges
- 1/4 cup minced Italian flat-leaf parsley
For the marinade
- 3/4 cup olive oil
- 3 cloves garlic minced
- 1/4 cup fresh lemon juice
- 1 tablespoon Diamond Crystal Kosher salt
- 1 teaspoon black pepper
Instructions
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Hand whisk or use a blender to combine the olive oil, minced garlic, lemon juice, kosher salt, and black pepper until emulsified.
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Place the chicken into a large sealable bag or a baking dish and pour over half of the marinade. Use your hands to ensure the marinade coats each piece. Refrigerate for at least 6 hours or overnight, flipping once halfway through. Keep the remaining marinade separate for serving.
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Remove the chicken and the reserved marinade from the fridge about 30 minutes before grilling to bring them closer to room temperature.
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Heat a gas or charcoal grill to medium-high (about 375°F–450°F). Oil the grates and grill the cutlets for roughly 3 minutes per side, or until an instant-read thermometer shows 160°F. Transfer to a platter and tent with foil to rest.
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Whisk minced parsley into the reserved marinade and spoon it over the chicken or serve it alongside. Serve with lemon wedges and enjoy.
Notes
- Grill heat. Maintain a grill temperature between 375°F and 450°F. Thin cutlets cook quickly; use an instant-read thermometer for best accuracy and remove when they reach 160°F internal temperature.
- Indoor cooking. If cooking indoors, a hot griddle or heavy skillet (stainless or cast iron) works well. Add a few tablespoons of neutral oil, heat until shimmering, and cook about 3 minutes per side.
- Marinade. Always reserve half the marinade before it touches raw chicken. The reserved portion is ideal for drizzling over the cooked meat or using as a salad dressing. If it seems too tart for your taste, balance it with a pinch of sugar or a bit more olive oil.
- Chicken. If using whole breasts, butterfly and pound them to about 1/2″ thickness so they cook quickly and evenly. Many stores sell thin cutlets ready to go.
- Storage and leftovers. Store cooked, marinated grilled chicken in the refrigerator for up to three days. Reheat gently in the oven or microwave, or enjoy the cutlets cold in salads and sandwiches.
Nutrition
Nutrition information is automatically calculated and should be used as an estimate.