Step 1

Preheat your grill. We used one chimney-full of charcoal and put it under half the grate of our kettle grill. If using gas, turn it up to medium-high or high.

Step 2

Make cutlets of the breasts by laying each one flat and slicing it, halfway through its thickness, with a very sharp knife. Be careful!

Step 3

Make the seasoning/dressing by—in a large bowl— whisking together the oil, enough juice from the lemons to make about 2 tablespoons, the rosemary, and garlic. Season to taste with salt and pepper.

Step 4

Pour about half of the dressing into a small bowl and reserve it for topping the chicken after grilling.

Step 5

Place the chicken cutlets in the large bowl and toss with the sauce until everything is evenly covered.

Step 6

Place all the cutlets on the grill and start to cook. Flip them all about every minute and a half.

Step 7

After flipping each cutlet twice, start taking temperatures between flips. Use your ThermoPop 2 to measure each cutlet’s internal temperature. Look for the lowest temperature in each breast.

Step 8

When the lowest temperature in each cutlet is 157°F (69°C), move it to the cool side of the grill or remove it from the grill to a serving platter.

Step 9

When all the cutlets are done, pour the reserved (non-chicken-exposed) sauce over them.

Step 10

Serve!