Description
A flavorful recipe for perfectly grilled boneless-skinless chicken breast cutlets marinated in a tangy, sweet, and smoky blend of lemon juice, honey, Dijon mustard, and spices, delivering juicy and tender results every time.
Ingredients
Scale
Chicken
- 4 boneless-skinless chicken breast thin cutlets (approximately 1 ½ – 2 pounds total weight)
Marinade
- ⅓ cup fresh lemon juice
- ⅓ cup canola oil
- ¼ cup honey
- 3 tablespoon Dijon mustard
- ¾ teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Prepare Chicken: Place the boneless-skinless chicken breast cutlets into a large, heavy-duty zip-top bag and set aside.
- Make Marinade: In a mixing bowl, whisk together fresh lemon juice, canola oil, honey, Dijon mustard, smoked paprika, dried thyme, salt, and black pepper until fully combined.
- Marinate Chicken: Pour the marinade over the chicken in the zip-top bag. Seal the bag, squeezing out as much air as possible, place it on a plate, and refrigerate for 1 to 2 hours to allow flavors to infuse.
- Preheat Grill: Preheat an outdoor gas grill to 400 degrees Fahrenheit.
- Grill Chicken First Side: Place the marinated chicken breasts on the grill, close the lid, and cook for 8 minutes.
- Grill Chicken Second Side: Flip the chicken over and continue cooking for another 8 minutes, or until the internal temperature reaches 165 degrees Fahrenheit and chicken is cooked through.
- Rest Chicken: Remove the grilled chicken to a plate, turn off the grill, and allow the chicken to rest for 5 minutes before slicing and serving.
Notes
- Using pre-portioned chicken breast cutlets simplifies preparation and helps ensure faster, even cooking.
- If cutlets are large or thick, butterfly or pound them to uniform thickness for consistent grilling.
- The marinade can be doubled or halved to suit different amounts of chicken.
- Marinating thicker or bone-in chicken breasts up to 8 hours increases flavor; adjust cooking time accordingly.
- Substitute canola oil with olive oil, vegetable oil, or avocado oil if preferred.
- Use dried thyme for convenience; increase to 2 teaspoons if substituting with fresh thyme, as fresh herbs are less potent.
- This marinade results in moist, tender, and flavorful grilled chicken suitable for various meals.
Nutrition
- Serving Size: 1 chicken breast cutlet
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 85 mg
