Garlic Marinated Chicken Cutlets with Grilled Potatoes
Elevate your dinner game with this flavorful Garlic Marinated Chicken Cutlets with Grilled Potatoes recipe, a perfect balance of zesty, smoky, and herbaceous notes. Tender chicken cutlets are infused with a vibrant garlic and lemon marinade, featuring a blend of olive oil, paprika, oregano, and fresh parsley, then grilled to juicy perfection. Paired with golden baby potatoes seasoned with rosemary and garlic powder, and charred until caramelized and tender, this dish is a celebration of simple yet bold flavors. Ideal for weeknight meals or outdoor grilling gatherings, this 50-minute recipe is easy to prepare and delivers a restaurant-quality dining experience at home. Serve it hot with a sprinkle of fresh parsley for an irresistible finishing touch.
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Recipe Information
Ingredients
- 4 pieces Chicken cutlets
- 4 cloves Garlic cloves, minced
- 6 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Dried oregano
- 1 teaspoon Paprika
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1.5 pounds Baby potatoes, halved
- 1 tablespoon Rosemary leaves, chopped
- 1 teaspoon Garlic powder
Instructions
Prepare the garlic marinade: In a small bowl, mix together 4 minced garlic cloves, 4 tablespoons of olive oil, lemon juice, chopped parsley, dried oregano, paprika, 1 teaspoon of salt, and ground black pepper.
Place the chicken cutlets in a shallow dish or resealable plastic bag and pour the marinade over them. Make sure each cutlet is fully coated. Cover the dish or seal the bag and refrigerate for at least 30 minutes, or up to 4 hours for best results.
While the chicken marinates, prepare the potatoes: Preheat your grill to medium heat. In a large mixing bowl, toss the halved baby potatoes with the remaining 2 tablespoons of olive oil, rosemary leaves, garlic powder, and 1 teaspoon of salt. Toss until the potatoes are evenly coated.
Grill the potatoes: Place the potato halves cut-side down on the preheated grill. Cook for 20–25 minutes, flipping halfway through, until the potatoes are tender and have grill marks.
Grill the chicken: Remove the chicken cutlets from the marinade, allowing any excess to drip off. Grill the cutlets for 4–5 minutes per side, or until the internal temperature reaches 165°F (75°C).
Serve: Arrange the grilled chicken cutlets on a serving platter and accompany them with the grilled potatoes. Garnish with additional parsley, if desired, and serve hot.
Nutrition Facts
Calories |
1999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.9 g | 128% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 5070 mg | 220% | |
| Total Carbohydrate | 133.5 g | 49% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 7.1 g | ||
| Protein | 140.2 g | 280% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 4197 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
