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4
Easy
Published 2021
The beauty of a dish like this one is that it can be served warm, right off the grill, or at room temperature as part of a picnic buffet or a pack-along lunch. If you prefer to substitute boneless, skinless chicken thighs for the breast cutlets, go right ahead; just allow a few extra minutes of cooking time.
To make the chicken: Using a large, sharp knife, carefully slice each chicken breast in half horizontally to make 2 thin cutlets.
In a large bowl, stir together the oil, cilantro, salt, black and Aleppo peppers, and the crushed garlic. Add the chicken cutlets and toss to cover with the mixture. Cover the bowl and refrigerate for at least 2 hours and up to 12 hours.
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