Grilled Chicken Paillard


By Dane Feldman

Photo by Dane Feldman.

Chicken Paillard just means that the chicken is pounded until it is thin and tender before it is cooked. You will want to use something heavy and flat to do this with, so I would suggest a small cast iron pan. Aside from needing to pound the chicken, the rest of the prep work for this grilled chicken is pretty standard, but don’t skimp on brining it. Because the meat needs to be thin, it will char and dry out too quickly on the grill otherwise.

What you’ll need:
4 boneless chicken breasts
1/4 cup dry white wine
1 tbsp olive oil
1 tsp adobo
1 tsp poultry seasoning
1 tsp Penzey’s Northwoods Fire Seasoning
Juice of 1/2 satsuma orange
Juice of 1/2 lime

Pound the chicken using the back of a cast iron pan. Brine the chicken for 30-45 minutes.

In a small bowl, combine the wine, olive oil, and seasoning. Add the lime juice and orange juice and stir. Pour the marinade over the chicken and let sit for 15-20 minutes before grilling for just 5 minutes per side.