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Garlic-Marinated Chicken Cutlets with Grilled Potatoes

Serve this grilled dinner family-style on a big platter, and let everyone help themselves. You can marinate the chicken up to 30 minutes, if desired.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Garlic-Marinated Chicken Cutlets with Grilled Potatoes

Source: Everyday Food, July/August 2006


  • 3 pounds baby red new potatoes, halved or quartered if large
  • 2 tablespoons olive oil, plus more for grates
  • 6 garlic cloves, minced
  • 1/4 cup white-wine vinegar
  • 3 tablespoons fresh thyme leaves, chopped, plus sprigs for garnish, if desired
  • Coarse salt and ground pepper
  • 3 pounds chicken cutlets (about 12)
  • 1 tablespoon butter
  • Grilled asparagus, cut on the diagonal into 1 1/2-inch pieces (3 cups)
  • 2 tablespoons Vinaigrette


  1. Heat grill to medium. Fold two 4-foot-long sheets of aluminum foil in half to make two separate double-layer sheets. Place half the potatoes on each double layer. Form two packets, folding foil over potatoes and crimping edges to seal. Place on grill and cook, turning over once, until potatoes are tender, about 25 minutes. Remove from heat. Leave potatoes from one packet wrapped in foil to keep warm. Open second packet to let potatoes cool; reserve for Potato Salad. Raise grill to high; lightly oil grates.

  2. Meanwhile, make marinade: In a large baking dish, whisk together oil, garlic, vinegar, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Add chicken; turn several times to coat. Let marinate at room temperature 10 minutes and up to 30 minutes.

  3. Lift chicken from marinade and grill until browned and cooked through, 2 to 3 minutes per side. Remove from grill. Cover half of chicken with foil to keep warm. Reserve other half for Grilled Chicken Cobb Salad.

  4. Remove warm potatoes from foil; transfer to a medium bowl, toss with butter, and season with salt and pepper. In a medium bowl, toss asparagus with Vinaigrette. Serve the grilled chicken with potatoes and asparagus. Garnish with thyme sprigs, if desired.

Reviews (14)

  • rtricky 5 Sep, 2012

    What a delicious dish. Easy and flavorful. I had substituted the asparagus with green beans and its still a hit. Will make this again and again.
    Thanks Martha.

  • roxanne matthias 27 Jul, 2012

    simple and delicious, I can't recommend this dinner enough

  • hcrossn 28 Oct, 2011

    This was so yummy!!! Easy and can't wait to make it for company!

  • shari01 1 Aug, 2011

    I would suggest grilling them before you grill the chicken and the potatoes and then cool and cut on a diagonal.

  • smbrahler 23 Jul, 2011

    The chicken is our go to recipe when we have no idea what to make. We use it to make a cobb salad and sometimes sandwiches. It's AWESOME!

  • carolkristin 5 Jul, 2011

    How and at what point do you grill the asparagus??

  • smbrahler 28 Apr, 2011

    LOVE LOVE LOVE this chicken. Many times when we aren't sure what to make for dinner we make this. We also make more than we need for one dinner so we can add it to salads and wraps. EXCELLENT!

  • TaylorBarnesx 20 Jan, 2011

    My boyfriend is super picky, so I decided to grill this up one night and he LOVED it! Now he begs me to cook it all the time, and I don't mind one bit because I think it's absolutely delicious too!!

  • joanne evans2 10 May, 2010

    Made this for Mother's Day dinner (14 of us!) Very easy to make when you have a crowd. Everyone loved it!

  • ClauTecu 28 Apr, 2010

    I just made this last night for a small dinner party and it was great! Absolutely delicious! I'd give it a 10!

  • Cranberry07 27 Sep, 2008

    Divine! I have made this on several occasions, for family

  • coolness_queen 17 Aug, 2008

    The chicken cooked up so quickly. The meal taste superb. I can't believe how moist the chicken was.

  • tmorissette 29 Jun, 2008

    This meal is one of our family favorites. The chicken is flavorful and juicy. The meal is easy to pull together. I like to make the double recipe of chicken and have the "Grilled Chicken Cobb Salad" the next night.

  • cilantro57 30 Apr, 2008

    This was fabulous. Instead of cutlets I cut boneless chicken breasts in half horizontally and then pounded them flat. It is amazing how the marinade permeates the meat even though you don't have to marinate it for too long. Meat is very juicy and tender. Honestly the best BBQ'd chicken we have ever made.

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