Herbed Grilled Chicken Breasts

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Herbed Grilled Chicken Breasts

Recipe for Herbed Grilled Chicken Breasts

Serves four.

Herbed Grilled Chicken Breasts are great at any time of the year. Where we live the winters are mild so we are able to use our barbecue all year around. In our case it is gas and very convenient.

INGREDIENTS for Herbed Grilled Chicken Breasts

  • 4 Boneless Skinless Chicken Breasts 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
    ¼ cup fresh Lemon Juice, plus 4 Lemon Wedges for serving
    ¼ cup Extra-Virgin Olive Oil; more for drizzling

METHOD for Herbed Grilled Chicken Breasts

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 ¼ -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.

Pounding thinly gets reliable results

Paillard (pronounced pie-YARD) is the French term for a boneless chicken breast or other cut of meat that’s been pounded into broad, thin sheets about ¼ inch thick.. This process minimizes the cooking time to about 1 minute per side, so the chicken doesn’t have time to dry out. And since the thickness is consistent, the breast cooks evenly. I tend to keep the seasonings simple when making paillards: 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 Chicken Recipes

365 Ways to Cook Chicken: Simply the Best Chicken Recipes You'll Find Anywhere!There seems to be an endless way to cook chicken. If you are looking for some great ideas check out Cheryl Sedeker’s 365 Ways to Cook Chicken: Simply the Best Chicken Recipes You’ll Find Anywhere! You could have chicken everyday!

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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