This grilled chicken has been a staple in my daughter Chelsea's diet for a long time now. My beautiful Chelsea works very hard at keeping her diet, but also works very hard in her career. She is always an amazing inspiration in both areas to our family. The most positively driven person ever with an amazing body!! Whatever it is in Chelsea's life that she decides to do... believe me... she does it to the best of her ability and then some!!! The only thing this kid ever asks me for is grilled chicken. She lives in Hoboken so, unfortunately, we don't get to see her much during the week. So once a week, when she comes to visit us for our family dinner on Sundays, I make her grilled chicken. She eats grilled chicken and vegetables in bulk and she likes it the same way every week!! Sometimes I like to mix up the spices I put in and see if she notices the difference and can guess what I put in it. It is a great marinade to use on chicken, but also excellent on a grilled pork tenderloin. That is why we have named this recipe "Chelsea'a Famous Grilled Chicken".
CHELSEA'S FAMOUS GRILLED CHICKEN
6 LBS OF BONELESS CHICKEN BREAST CUTLETS 1 WHOLE HEAD OF GARLIC SLICED 2 LEMONS 2 TBLSP OREGANO 1 TBLSP SAGE 1/2 TSP RED CRUSHED PEPPER SALT & PEPPER OLIVE OIL
The chicken cutlets you use are very important. When you buy the cutlets that say thin sliced, they are so thin that sometimes you can practically see right through them. These are not my favorite. Also, if you buy a regular boneless chicken breast, they are way too thick. You will need to slice them lengthwise in half and then pound them to tenderize. Here's a trick. If you ask the butcher at your local store they may cut them and pound them for you. It will save you a whole lot of work at home. It never hurts to ask. But, I have found "The Fresh Market." It's fantastic!! Every Tuesday, they have a chicken sale!! The boneless chicken breast are on sale and so are the beautiful sliced cutlets! They are cut and pounded in the perfect thickness. I swear they are gorgeous, and such a great price. I think I have a reputation there since I usually go there every Tuesday and buy at least 10 lbs. If I do not get there, then the Market Basket is another wonderful place. The butcher will also filet and pound them perfectly for you if you ask.
So, just put all ingredients in a zip lock bag. Try to get out as much air as possible and double the bag in case you spring a leak. Believe me... it has happened in my refrigerator and is not fun to clean up!! Prepare it and refrigerate for 24 hours. It's that easy!!
Take them out of the refrigerator and let them sit for a bit to get the chill out. Grill over a medium flame until cooked through.
I make this for Chelsea every week, but it is very helpful to make a bunch for myself for during the week also. You can slice them up and put them on top of a salad like I did, make a chicken sandwich or panini, or even a quick quesadilla. Just so great to have in your frig at all times...hence the 10 lbs per week!!! Enjoy!!