Grilled Chicken Piallard Recipes

GRILLED CHICKEN PAILLARD WITH ARUGULA, FENNEL & POTATO SALAD

Steps:

• Preheat the grill to medium-high heat.
• Put the raisins in a small bowl and cover with hot water (this will plump them up).
• In a large bowl, add the shallots, garlic, 1 tablespoon of the Sherry vinegar and a pinch of salt and pepper.
• Place the potatoes in a medium pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil then reduce to a simmer. Cook until the potatoes are fork tender but not falling apart, about 6-8 minutes. Drain the potatoes and immediately add them to the bowl with the shallots, garlic and vinegar; toss well. Drain the raisins and throw them into the bowl as well.
• In a small bowl, whisk together the remaining 2 tablespoons of Sherry vinegar with the grainy mustard, honey, 2 teaspoons of chopped tarragon and the extra virgin olive oil.
• Brush the chicken breasts on both sides with a bit of oil, then season them with salt and pepper. Sprinkle the remaining 2 tablespoons of chopped tarragon evenly over each (both sides).
• Lightly brush the grill grates with oil. Grill the chicken breasts until golden on each side and cooked through, about 2-4 minutes per side.
• To finish the salad, add the fennel, arugula and sliced almonds to the bowl with the potatoes. Toss with dressing to coat (you might not need it all-save any leftover for serving). Taste and season with salt and pepper.
• To serve, place a chicken breast on each plate. Mound the salad over top. Crumble a nice amount of feta cheese over each, and serve with any additional dressing on the side.

CHICKEN PAILLARD

Steps:

• Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to 1/4-inch thick. Whisk wine, juice of 1 lemon, shallot, 2 teaspoons olive oil, and garlic together in a shallow bowl. Add chicken breasts; marinate for 15 minutes.
• Whisk juice of 1 lemon, vinegar, 1 tablespoon olive oil, and lemon zest together in a large bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula and tomatoes; toss to combine.
• Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.
• Remove chicken from marinade; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Cook chicken on preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.

GRILLED CHICKEN PAILLARD WITH ARUGULA AND SHAVED PECORINO

Steps:

• Preheat an outdoor grill to high. (If you hold your hand about 3 inches from the grill grate, you should have to move it within 3 seconds.)
• Arrange a chicken breast between two sheets of plastic wrap. Using a meat mallet or small heavy pan, pound the chicken evenly until it is 1/4 inch thick. Remove the plastic wrap and repeat with the remaining chicken breasts; put the paillards on a baking sheet and brush both sides of each piece lightly with oil. In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon pepper and the garlic powder and sprinkle it evenly over both sides of the chicken pieces.
• Lightly oil the grill grate with an oil-soaked towel. Grill the chicken, turning once, until cooked through and grill marks appear, about 2 minutes per side. Transfer to a clean platter.
• In a large bowl, whisk the lemon zest and juice, mustard and 2 tablespoons oil until combined; season with salt and pepper to taste. Add the arugula to the bowl and toss to evenly coat.
• Put a piece of chicken on each of four plates and top with a mound of arugula. Garnish with cheese and more pepper to taste and serve immediately.

GRILLED CHICKEN PAILLARD WITH LEMON AND BLACK PEPPER AND ARUGULA-TOMATO SALAD

Steps:

• Whisk together lemon juice, shallot, olive oil and black pepper in a large baking dish. Add the chicken, turn to coat and marinate in the refrigerator for 30 minutes.
• Preheat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2 to 3 minutes per side or until golden brown and just cooked through.
• Combine arugula, tomatoes and onions in a large bowl, toss with the vinegar and oil and season with salt and pepper, to taste. Place each paillard on a large plate, drizzle with extra-virgin olive oil and top with some of the arugula-tomato salad. Garnish with lemon halves.

GRILLED CHICKEN PAILLARD

Steps:

• Make the marinade: In a small bowl, combine garlic, zest, juice, chili powder, and red-pepper flakes.
• Place the chicken in a large resealable plastic bag, and add the marinade. Seal the bag, and toss to coat the chicken. Transfer bag to refrigerator, and chill 10 to 15 minutes, or up to 24 hours.
• Heat grill; when very hot, remove chicken from bag, and carefully place on hot grill. Cook about 5 minutes; discard bag and excess marinade. Turn chicken over, and continue cooking 4 to 5 minutes more. Season with salt and pepper.

GRILLED CHICKEN PIALLARD

Steps:

• Preheat grill to high and clean. Brush with oil.
• Pound chicken to 1/4 inch thickness. Refrigerate 5 minutes.
• Combine lemon juice, oil, salt, and pepper. Make any adjustments as desired. Brush each breast with 3/4 teaspoons oil and dust lightly with Bayou Blast. Place on the grill seasoned side down and season the other side. Cook until chicken is done through on medium-low heat.

ISLAND GIRL ORANGE GRILLED CHICKEN PAILLARDS/CUTLETS

Steps:

• In a bowl, combine marmalade, juices, leaves, 1 teaspoons salt and pepper; mix well, then reserve 1/2°C glaze for serving.
• Preheat grill to medium high.
• Season chicken with salt & pepper; place on grill and brush with half of glaze.
• Grill three minutes, then flip & brush with remaining glaze; continue grilling until chicken is cooked through (3 minutes more).
• Place chicken on serving platter & keep warm.
• Slice one orance into rounds, the other into wedges; place oranges on grill, flipping once until softened (1-2 minutes per side).
• Add oranges to chicken on platter; serve with reserved glaze.
• IS THE MEAT DONE? With a very sharp knife, nick the meat with the knife-tip--the meat should be white and moist--NOT pink.
• PREPARING CUTLETS: Easiest to do when the meat is partially frozen, remove tenderloin (the loose part) & set aside for some other use. Lay cutlet on board, with hand over the top, and cut with very sharp knife going horizontally under your hand (half-way through the meat). You should have two fairly equal pieces of meat.
• To pound cutlets into thin paillards: place meat on plastic wrap with about a half-teaspoon of olive oil, plastic wrap on top, then pound with SIDE of kitchen mallet.

SOUR-ORANGE GRILLED CHICKEN PAILLARDS

Steps:

• Combine marmalade, lemon juice, orange juice, bay leaves, 1 teaspoon salt, and pepper in a bowl. Reserve 1/3 cup glaze for serving.
• Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Season chicken with salt and pepper. Place chicken on grill, and brush with half the glaze. Grill 3 minutes. Flip chicken, and brush with remaining glaze. Grill until chicken is cooked through, about 3 minutes more. Transfer to a platter.
• Place oranges on grill. Cook, flipping once, until softened, 1 to 2 minutes per side. Add to platter. Serve with reserved glaze for drizzling over chicken.

GRILLED CHICKEN PALLIARDS WITH NECTARINE CHUTNEY

Steps:

• Prepare grill for cooking.
• Simmer nectarines, tomato, garlic, vinegar, brown sugar, curry powder, and salt, uncovered, in a 2-quart heavy saucepan, stirring occasionally, until slightly thickened but still saucy, about 20 minutes.
• While chutney is cooking, sandwich chicken between sheets of plastic wrap and pound with flat side of a meat pounder or with a rolling pin until 1/4inch thick. Pat chicken dry and brush tops with oil, then season with salt and pepper.
• When the fire is hot (you can hold your hand 5 inches above rack 1 to 2 seconds), place chicken, oiled sides down, on lightly oiled grill rack and grill 1 minute. Brush tops with oil and season with salt and pepper, then turn chicken over and grill until just cooked through, 1 to 2 minutes more.
• Serve chicken with nectarine chutney.