Grilled Lemon Chicken with Garlic Bread

This light of chicken dinner is just the aspect for a cease-of-the-summer night. In mins, thin cutlets get a lemony flavor from a quick marinade and smokiness from the recent grill. To whole the meal, serve with our Corn and Radish Salad.

Ingredient Checklist
3 tablespoons olive oil, plus more for grates
2 garlic cloves
1/4 cup fresh lemon juice, plus lemon wedges, for serving
Coarse salt and ground pepper
1 1/2 pounds chicken cutlets (about 8)
4 thick slices country bread

 Step 1
Heat grill to high; lightly oil grates. Mince 1 garlic clove, and place in a shallow dish. Add lemon juice and 1 tablespoon oil; season with salt and pepper. Add chicken, and toss to coat. Let stand at room temperature at least 5 minutes (and up to 30).

 Step 2
Brush bread on both sides with remaining 2 tablespoons oil; season with salt and pepper. Grill bread until beginning to char, about 1 minute per side. Cut the remaining garlic clove in half, and rub cut sides over grilled bread; set bread aside (discard garlic clove).

 Step 3
Grill chicken until opaque throughout, 1 to 3 minutes per side. Serve with garlic bread and lemon wedges.