Your folders
Your folders

Export 3 ingredients for grocery delivery
Preparation Season chicken cutlets on both sides with salt and pepper and set aside. Whisk together mayonnaise and 1/4 cup chimichurri in a large bowl. Reserve remaining chimichurri. Add chicken cutlets to the mixture and turn to coat. Cook immediately, or for better flavor, transfer to a sealed container and refrigerate for 4 to 24 hours. Heat a gas or charcoal grill over high heat for 10 minutes. Cook chicken cutlets directly over high heat, turning and flipping occasionally, until just cooked through and lightly charred all over, about 4 to 5 minutes. Transfer chicken to a serving platter. Spoon some of the remaining chimichurri over the chicken and serve the rest in a small bowl on the side.
Your folders

1674 viewscooking.nytimes.com
4.0
(1.4k)
Your folders

66 viewsrecipebox.com
Your folders
388 viewsjamiegeller.com
Your folders

181 viewsgrillonadime.com
5.0
(9)
12 minutes
Your folders
203 viewsdukesmayo.com
4.0
(99)
Your folders

73 viewsourtable42.com
5.0
(3)
10 minutes
Your folders
68 viewsaldi.us
25 minutes
Your folders

385 viewsbalancedhealthstyles.com
5.0
(1)
10 minutes
Your folders

268 viewstheendlessmeal.com
5.0
(52)
30 minutes
Your folders

253 viewsnatashaskitchen.com
5.0
(21)
10 minutes
Your folders

238 viewsfoodiecrush.com
3.4
(7)
Your folders

333 viewsmyrecipes.com
3.0
(10)
Your folders

270 viewsfoodandwine.com
Your folders

224 viewsprimaverakitchen.com
3.5
(57)
10 minutes
Your folders

325 viewscooking.nytimes.com
4.0
(1.1k)
Your folders

271 viewszestfulkitchen.com
5.0
(2)
Your folders

95 viewstasteofhome.com
15 minutes
Your folders

535 viewstheforkedspoon.com
4.8
(119)
Your folders

64 viewschilipeppermadness.com
5.0
(7)