This could be the easiest—and juiciest—chicken you grill all summer. Pounding boneless chicken breasts into paillards minimizes cooking time so the chicken doesn’t stay on the grill very long, and thus doesn’t have time to dry out. When making paillards, keep the seasonings simple: salt, pepper or hot chile flakes, garlic, herbs, a squeeze of fresh lemon juice, and most important, olive oil, which adds flavor and moistness and keeps the chicken from sticking to the grill.
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Ive made this many times. This is a beautiful and flavorful dish that is easy to make, perfect for serving guests because the chicken turns out perfectly everytime! One of my go-to recipes for grilling chicken.
This was the juiciest, tastiest grilled chicken I think I've ever had!
Husband said "best, grilled chicken breasts ever!" Admittedly, I brined the chicken using Steven Raichlen's brine recipe (1/4 cup each kosher salt & brown sugar, 12 peppercorns, 2 bay leaves, 1 red chile thinly sliced which I omitted, 1 cup hot water to dissolve salt & sugar, then add 3 cups very cold water, 1 lemon sliced, 1 small onion sliced and 2 cloves crushed garlic). Covered paillards with cooled brine and refrigerated for 2 hours. My paillards were closer to 1/2-inch thick so I used a slightly cooler grill to accommodate increased cooking time. When seasoning the breasts, I salted judiciously due to salty brine, used fresh rosemary and omitted chile pepper due to tummy sensitivities. Also, did not finish with additional olive oil and lemon juice after cooking. Still, the chicken was absolutely delicious and the entire family enjoyed it.
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