Looking for advice on charcoal grilling thin sliced chicken cutlets. Would brining, velveting, marinating help. I know it would be better to grill thicker pieces to keep from drying out, but I'm looking for any other advice.
Looking for advice on charcoal grilling thin sliced chicken cutlets. Would brining, velveting, marinating help. I know it would be better to grill thicker pieces to keep from drying out, but I'm looking for any other advice.
I would marinate them. It won't take long to grill them on medium direct heat. Keep moving them around and cook to color. You might want to baste them with more of the marinade during the cooking process. Don't use the left over marinade from the bag you marinated the meat in for basting it can be contaminated. Save a portion of the marinade just for basting before putting the chicken in the remainder.