Ingredients Meat & Poultry Chicken Chicken Breast Recipes Sour-Orange Grilled Chicken Paillards 4.2 (5) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 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. 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 ¼ inch thick) 2 oranges (1 thinly sliced into rounds and 1 cut into wedges) Directions 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. Cook's Notes To test thin chicken breasts for doneness, make a tiny nick in the meat with the tip of a knife; the inside should be moist, but not pink. Rate it Print