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.
More easy grilled chicken recipes
More healthy chicken dinners
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?