Always the most versatile of proteins, chicken cutlets are a mainstay on grills 'round the world. With their crowd-pleasing ability to absorb flavors, and their speed of preparation, there’s no wonder they earned that title. We’ve eliminated the tinkering, and rounded up the best cutlet marinades for you to whip up as needed. Here’s to juicy ones! 

Best-Ever Grilled Chicken 

Submitted by Chumie Blobstein, Valley Stream, NY 

Hi! I’m a foodie, from a long line of foodies, way before the term became popular. One night, about ten years ago, I created this recipe just from ingredients I had on hand. After the first bite, I knew it was a winner! Shabbos guests started clamoring for the recipe, so I put official measurements to it and it literally went viral from there. My sisters and friends love sending me screenshots of someone asking for the “best grilled chicken recipe,” and then my recipe being posted. Yup, I’m that famous! I love using dark chicken cutlets because they are super-juicy, even if you cook them on Friday and serve Shabbos day. Hope you all enjoy it, too.

• 1 lb (½ kg) dark chicken cutlets

MARINADE 

• 1 Tbsp sesame teriyaki sauce
• 3 Tbsp mayonnaise
• 2 tsp soy sauce
• 2 cubes frozen basil
• 2 cubes frozen garlic
• 1 squirt of mustard

Place all marinade ingredients into a large ziplock bag, and mix well, making sure to break up the frozen cubes. Add chicken to the bag, and marinate at least half an hour, or up to overnight. Cook on a grill or grill pan. Perfect. Every. Single. Time.

Double-Duty Marinade Grilled Chicken 

Submitted by Penina Berzansky, Lakewood, NJ 

I get my love for cooking, baking, and collecting recipes from my mother. When my sister-in-law Kayla gave me this recipe, I knew it would satisfy everyone — delicious, moist, grilled cutlets for those who like it plain, cut up in a salad with the marinade/ dressing, or cutlets and veggies put into a sandwich or wrap for a complete meal! Special thanks to my son who always helps out with the grilling!

• 1 lb (½ kg) chicken cutlets

MARINADE/DRESSING 

• ½ cup mayonnaise
• ¼ cup oil
• 1 Tbsp
• Sugar
•  ¾ tsp soy sauce
•  ¼ tsp vinegar
• 1 tsp garlic powder
• 1 tsp mustard
•  ½ tsp salt
• ½ tsp black pepper

Mix all marinade ingredients together. Use half to marinate the chicken, then grill or broil the cutlets. Use the other half as a dressing for a grilled chicken salad.

Spiced Balsamic Grilled Chicken 

Submitted by Shifi Bloom, Far Rockaway, NY 

My style of cooking is fast, fresh, and easy. I love serving my family an abundance of healthy food that takes minimal effort, time, and mess. Multi-step recipes with too many (unhealthy) ingredients go into my Yom Tov rotation. Recipes that I use on a regular basis have to be forgiving — even if you add a little more or a little less or add your own twist, it will still come out fantastic. This way you don’t have to bother looking up the recipe, or to clean a bunch of measuring cups. This recipe is a collaboration with my 12-year-old son Yisroel. While he doesn’t enjoy meat or poultry, he’s a creative cook and loves grilling. People who taste this chicken ask for the recipe.

• 1 lb (½ kg) chicken cutlets

MARINADE 

• 3 Tbsp quality balsamic vinegar
• 3 Tbsp honey
• 1 tsp salt
•  ¼ cup Montreal chicken seasoning
• ½ cup olive oil

Mix all ingredients for the marinade. Marinate cutlets for at least 1 hour. Allow chicken to come to room temperature. Grill until the chicken is almost cooked through. Enjoy!

Thank you to Village Moms from LA for hosting this tasting party 

(Originally featured in FamilyTable, Issue 649)