Photo Credit: J. Rosenstrach
We never used to grill chicken. It was...eh. Never quite satisfying. We were always throwing it back on the grill ("does this look cooked to you?") because we were paranoid about getting sick, or complaining that it was too dry, or overwhelming it with some ketchup-y four alarm KC BBQ sauce that, instead of tasting good, just ended up burning and tasting like ash. Then, last summer, we discovered two tricks that turned some things around for us, chicken-wise:
Pounding the cutlets flat, which makes them very easy (and quick) to cook evenly, and
Marinating in yogurt, which seems—by some trick of physics—to result in unfailing juiciness.
Though we don't exactly advertise it to the kids, we pretty much add yogurt to all of our chicken marinades now—we do a curry-ish one, a onion-ginger-cilantro-and-lime one, and the one you see here, which we're calling lemon pepper chicken. Try it with some good potato salad, grilled asparagus, and some cold rose. The marinade takes all of ten minutes to prepare, promise.
Click here to get the recipe
Jenny Rosenstrach is a writer, editor and mom of two young girls. She writes the blog Dinner: A Love Story
Do you have a go-to grilled chicken recipe? Chime in below!
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