Mayo-marinated grilled chicken cutlets with chimichurri
J. Kenji López-Alt · ♥ 2.4K likes · 92.6K views · 16 min video
Read about cutlet (paillard) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- warm salt water
- dried Calabrian oregano
- dried cumin
- chili flakes
- sweet paprika
Put dried oregano, dried cumin, a pinch of chili flakes and sweet paprika in a bowl and pour warm salted water over; let steep like a tea to rehydrate the herbs.
- 8 cloves garlic
- salt
Pound eight garlic cloves with a pinch of salt in a mortar and pestle to a rough paste (or rub with the side of a knife, or use a press); add to the salt water.
Garlic paste in a mortar and pestle
- 1 cup picked parsley leaves
- ¼ cup picked fresh oregano leaves
Add about a cup of picked parsley leaves and a quarter cup of picked fresh oregano leaves.
Fresh herbs and keeping chimichurri
- ¼ cup red wine vinegar
- 2 tbsp olive oil
- black pepper
Finish with a quarter cup of red wine vinegar, a couple of tablespoons of olive oil and a little black pepper; mix and taste before adding salt.
Vinegar, oil and tasting
- 1 cup chimichurri
- ⅓ cup mayo
- store-bought eel sauce
Mix one cup of chimichurri with a third cup of mayo for four cutlets.
- mayo
variation: mix store-bought eel sauce half and half with mayo for a teriyaki-style marinade.
- 4 whole chicken cutlets
Work four cutlets around in each marinade; marinate up to overnight, not much longer or the texture turns hammy.
- oil
Preheat the grill on high about 10 minutes and oil the grates with an oiled paper towel.
Preheating and oiling the grill
Grill the cutlets with the lid closed on a gas grill (open on charcoal), flipping about every minute, about five minutes until cooked through and browned.
Slice and serve with more chimichurri on the side.