Sour-Orange Grilled Chicken Paillards

By SMSchreiber

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

• Ingredients
• Serves 6
• 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)

Details

Servings 6

Preparation

Step 1

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.