2 cloves garlic, smashed
Kosher salt and pepper
4 boneless, skinless chicken breast halves
In a small bowl, mix the vegetable oil with the smashed garlic, using a fork to help release the garlic flavor into the oil. Let sit for at least fifteen minutes. Meanwhile, prep the chicken breasts. Rinse and dry the chicken thoroughly. Find the ridge along the side of the chicken breast, and carefully slice off the tender. Take each cutlet and pound gently to even the thickness of the cutlet (use wax paper or plastic wrap for cleaning pounding). Do not pound too thin; the cutlet will not be completely uniform. If there is a skinny little triangular tip, go ahead and cut off and discard. Prep the tenders by slicing off any jagged edges. Liberally salt and pepper the chicken and allow to sit at room temperature for at least 15 minutes. Heat the grill to hot. Once the chicken has rested, brush liberally with the vegetable oil. Place the chicken cutlet pieces on the grill, with the thicker portion facing the hotter part of your grill (usually the back). Allow to cook undisturbed until char marks are made, about 4 minutes. Flip the chicken, keeping the thick part of the chicken toward the hot part of the flame, and cook until chicken is 155 degrees, about 3 more minutes. Add the chicken tenders and cook for 3-4 minutes total, turning halfway through. Allow all chicken to rest for 5 minutes, covered, before slicing and serving. Note: Great with Roasted Tomato and Onion Dipping Sauce.