Grilled Chicken Cutlets
This recipe from cookbook author and writer J. Kenji López-Alt is genius: Half of this intense, hearty vinaigrette goes on the chicken right before it's cooked—less a marinade than a "pre-sauce"—and the other half gets drizzled onto the grilled chicken, creating layers of flavor without a long marinating time. Use any extra chicken (or use it as an excuse to make more chicken) in this Chicken Salad with Miso Dressing.
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Source
Food Lab: Better Home Cooking Through Science (W.W. Norton & Company, 2015).