Grilled Chicken Paillard
This chicken is pounded and left to marinate in a spicy, citrus sauce. Then it's ready for the grill.
- Servings: 4
Photography: BEATRIZ DA COSTA
Source: Martha Stewart Living, July/August 2000
- 2 cloves garlic, crushed
- Zest and juice of 2 limes
- 1 teaspoon chili powder
- 1/4 teaspoon crushed red-pepper flakes
- 4 boneless chicken breasts, pounded to 1/4-inch thickness
- Salt and freshly ground pepper
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.