What is more a sign that the good weather is here than outdoor
cooking, ie: grilling.  Whether you use a charcoal or a gas grill the smells and tastes of food cooked on them just says  AHHH,
time to relax and enjoy life.  All too often you are served a too thick piece of chicken from the grill.  I have my own rules for
grilling chicken.  The're just mine, you may subscribe to them, or not.  Simple.  Chicken on the bone should be thick, cutlets
or boneless breasts or thighs should be thin.  The interior of the meat on a 1 1/2 inch chicken cutlet on the grill is usually
tasteless.  On the bone, the meat takes flavor from the inside out, and back again.  You all have had that sandwich out made
of grilled marinaded chicken that inevitably is too thick to eat, tasteless, both dry and sometimes not fully done at the same
time.  This culinary tragedy can be avoided following this simple rule.  When doing grilled marinated chicken cutlets (bone-
less breasts) either butcher them yourself ,trimming and slicing the whole boneless breast into thirds.  Or, you can spend
some more money per lb. and buy the trimmed and thin-sliced packages.  For a family of 4, figure 2.25 pieces per person,
so, using the new math, (or a calculator) have at least 10 thin sliced cutlets. Rinse them under cold water and pat them
dry with paper towels.  Cover and set aside in the refrigerator.
In a bowl, add 2 crushed garlic cloves, 1 tsp. chopped fresh thyme or rosemary, 1 tsp. kosher salt and 1 tsp. of
cracked black pepper, 1/8 cup olive oil.  Set this aside, covered.  We will use it later.
In a large bowl, whisk together 2 tbs. of FRESH chopped thyme or rosemary, 2 finely minced cloves of garlic, 1 tsp.
kosher salt, 1 tsp. fresh cracked black pepper, 1/8 cup white wine, 1/8 cup extra virgin olive oil, and 1 tsp. of dijon
mustard.  Place all the cutlets into the bowl and make sure they are all covered.  Add a bay leaf, and let this marinate for
at least 1 hour, no more than 2 hours.  Add a squeeze 1/2 a fresh cut lemon at the end of the marinading time.  This just
adds more flavor.

Heat a grill to high heat and let it sit for 10 minutes.  Make sure your grills are clean and well oiled.  Then place the cutlets
on the grill.  Cook for 5 minutes with the cover down.  Gently turn the cutlets and cook for 4 minutes on the other side. Test
one to see if it is done, you don't want to serve them raw or overcooked.  Rare meat is acceptable  but never for poultry.
As you take each cutlet off the grill place the smoky meat into the reserved marinade.  When all have been placed into
the bowl, cover with foil and let sit for 5 minutes.   The amount of flavor you are adding to that meat from the second
marinade is incredible.  Serve 2 cutlets per person and drizzle that marinade over the chicken.  Add a rice side dish
to the meal along with a nice crisp fresh salad.  I made this 2 nights ago and served it with a Venetian styled Risi e
Bisi...a risotto like dish with onions, parsley, pancetta, stock, rice, and peas...finished with unsalted butter and lots
of parmigiano...(not pecorino!)...add lots of fresh black pepper...
A good Italian bread dipped into that marinade is pretty OMG good as well.  Those charred bits and smoky flavor really
add to the gustatory experience (big words, it just tastes really really good). 
Simple ingredients, used wisely, seasoned well...you will not fail with this one.
Happy Spring!!!


P.S.    just because.....if you don't have fresh herbs for this, don't make it.  The dried herbs will give a musty herbal
flavor to the chicken.  Just wait until you get to ANY supermarket, they all carry fresh herbs today...and buy some.