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grilled chicken paillard

Grilled Chicken Paillard

Discover the magic of grilled chicken paillard with this easy recipe. Perfectly tender and flavorful, it’s ideal for any occasion. Serve it with fresh salads or seasonal veggies.
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Prep Time 20 minutes
Cook Time 8 minutes
Resting Time 5 minutes
Total Time 33 minutes
Servings: 4 people
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 breasts boneless, skinless chicken
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 whole lemon (zested and juiced)
  • 2 cloves garlic, minced
  • to taste fresh herbs (like parsley or thyme), chopped

Equipment

  • Meat mallet or rolling pin
  • Grill or stovetop grill pan
  • Tongs for flipping
  • Basting brush
  • Measuring spoons

Method
 

  1. Place the chicken breasts between two sheets of plastic wrap or parchment paper and pound them to about ¼ inch thick.
  2. Sprinkle both sides of the chicken with salt and pepper, and let rest for 10 minutes.
  3. In a bowl, mix olive oil, lemon zest, lemon juice, and minced garlic to create a marinade.
  4. Pour the marinade over the chicken, ensuring each piece is well-coated. Cover and marinate for at least 30 minutes.
  5. Preheat your grill to medium-high heat.
  6. Grill the chicken for 3-4 minutes per side until grill marks appear and the internal temperature reaches 165°F.
  7. Brush leftover marinade onto the chicken during the last minute of grilling for extra flavor.
  8. Let the chicken rest for 5 minutes before serving.

Nutrition

Calories: 250kcalCarbohydrates: 2gProtein: 30gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 85mgSodium: 500mgPotassium: 380mgVitamin A: 2IUVitamin C: 25mgCalcium: 1mgIron: 5mg

Notes

Always use fresh ingredients for the best flavor. A sharp knife makes slicing easier; room-temperature chicken cooks more evenly. Pat the chicken dry before grilling to avoid steaming instead of searing. If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet to retain moisture. For a delightful touch, drizzle a little truffle oil over the finished dish before serving.
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