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Sour-Orange Grilled Chicken Paillards

Sour-Orange Grilled Chicken Paillards

Paillards are chicken breasts that have been flattened to an even thinness with a meat mallet or rolling pin. They cook exceptionally quickly on the grill, which prevents them from drying out.

Martha Stewart Living, June 2007 http://www.marthastewart.com/314631/sour-orange-grilled-chicken-paillards
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  • Yield Serves 6

Ingredients

    • 1 cup sour-orange or orange marmalade
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon fresh orange juice
    • 4 bay leaves
    • Coarse salt
    • Freshly ground pepper, to taste
    • 12 chicken paillards (or 6 chicken breast cutlets, halved horizontally and pounded to 1/4 inch thick)
    • 2 oranges (1 thinly sliced into rounds and 1 cut into wedges)

Directions

  1. Combine marmalade, lemon juice, orange juice, bay leaves, 1 teaspoon salt, and pepper in a bowl. Reserve 1/3 cup glaze for serving.
  2. 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.
  3. 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.

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