Ingredients
Equipment
Method
Step 1
- In a mixing bowl, whisk together olive oil, minced garlic, lemon juice, kosher salt, black pepper, red pepper flakes, and rosemary until fully combined.

Step 2
- Slice each chicken breast horizontally to create thinner cutlets. Place between plastic wrap and pound gently until even in thickness.

Step 3
- Add chicken to the marinade and coat thoroughly on all sides.

Step 4
- Cover and refrigerate for 30 minutes to allow the flavors to absorb into the chicken.

Step 5
- Preheat a grill or grill pan over medium-high heat and lightly oil the cooking surface.

Step 6
- Place the chicken on the hot grill and cook for 4 minutes on the first side without moving.

Step 7
- Flip the chicken and cook for another 3–4 minutes or until the internal temperature reaches 165°F (74°C).

Step 8
- Transfer chicken to a plate and let it rest for 5 minutes before serving.

Notes
- Pound the chicken evenly for the most tender results.
- Fresh lemon juice provides the best flavor.
- Avoid overcooking to keep the chicken juicy.
- Let the chicken rest before slicing so the juices stay inside.
- Serve with rice pilaf, steamed vegetables, baked potatoes, or a fresh salad.
