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Herbed Grilled Chicken Breasts

by Steven Raichlen

read reviews (5)

Serves four.

To learn more, read the article:
4 Ways to Grill Chicken Breasts for Moist, Tender Results

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chicken breasts kosher salt crushed red pepper flakes more more

4 boneless skinless chicken breast halves (6 to 8 ounces each), trimmed and rinsed
Kosher salt and freshly ground black pepper
Crushed red chile flakes
3 cloves garlic, minced
2 tablespoons chopped fresh rosemary, flat-leaf parsley, or other fresh herb
1/4 cup fresh lemon juice, plus 4 lemon wedges for serving
1/4 cup extra-virgin olive oil; more for drizzling

Lightly wet a chicken breast with cold water and set it between two sheets of plastic wrap. Pound it into a broad, flat sheet about 1/4-inch thick (called a paillard), using a meat pounder, the side of a heavy cleaver, or a skillet. Pound the other breasts into paillards the same way and arrange them on a baking sheet.

Generously season each paillard on both sides with salt and pepper and a pinch or two of chile flakes. Sprinkle both sides with the garlic and rosemary. Drizzle both sides with the lemon juice and olive oil and pat into the meat with your fingertips. Refrigerate the paillards for 20 minutes while you prepare the grill.

Heat a gas grill to high or prepare a hot charcoal fire. Brush and oil the grill grate.

Arrange the paillards on the grill grate and grill until cooked and firm to the touch, 1 to 2 minutes per side. (Use a long, wide spatula to move and turn the paillards.) Transfer the paillards to a platter or plates. Drizzle with olive oil and serve immediately with lemon wedges for squeezing.

nutrition information (per serving):
Calories (kcal): 330; Fat (g): 17; Fat Calories (kcal): 150; Saturated Fat (g): 3; Protein (g): 40; Monounsaturated Fat (g): 11; Carbohydrates (g): 3; Polyunsaturated Fat (g): 2; Sodium (mg): 590; Cholesterol (mg): 100; Fiber (g): 0;

photo: Ben Fink

From Fine Cooking 59 , pp. 35

July 1, 2003

user reviews

Rate this Recipe

by ShelleyLynne, 6/23/2011I agree, fast and very moist and delicious. I would hold back a bit on the spices next time.

by justcookin15, 9/3/2009This chicken turned out extremely moist and flavorful. I used cilantro because it was the only herb on hand.

by mowgli, 8/11/2009I agree with the other reviewers - this is fast,easy and delicious. I had tarragon in the garden, so used that and it was wonderful. LOVED the lemon and oil splash at the end. Will certainly become a favorite.

by kathymcmo, 7/13/2008These are really tasty, one of my tried & true summer recipes. Make extra to add later to a caesar salad.

by midoceangc, 11/1/2007The chicken came out surprisingly moist and extremely flavorful. We tried the recipe on our dinner guests and everyone enjoyed the contrasting flavors of the spices and the freshly squeezed lemon juice. I've been instructed to pass along this recipe to share with the rest of my family and friends.

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