Grilled Chicken Paillards for Four Seasons

If you run out of chicken ideas, here’s a template that will keep you creative throughout the year, thanks to the four recipes for seasonal salad toppings that follow. Taking the time to pound the chicken cutlets very thin and uniform, when making paillards, is worth the effort and critical to ensure quick and even grilling. Indoors or out, grilling is based on dry heat from below, so whether you use a backyard grill or a grill pan on your stovetop, you can always cook the perfect chicken paillard. Each of these salad toppings is wonderful on its own.

SERVES 4

4 boneless, skinless chicken breasts

3 tablespoons extra-virgin olive oil

2 tablespoons lemon juice

4 garlic cloves, minced (about 4 teaspoons)

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Salad of choice (recipes follow)

Place each breast between 2 pieces of parchment paper and pound until ¼ inch thick (about 6 x 8 inches).

In a medium bowl, combine the olive oil, lemon juice, garlic, salt, and pepper. Place the chicken in the bowl and coat evenly in the marinade. Cover and marinate for at least 30 minutes or up to 1 hour. In hot weather, refrigerate while marinating. (note: The acidity of the juice will begin to “cook” the chicken and it may begin to turn it opaque.)

Preheat an outdoor grill or grill pan over high heat. Add 1 or 2 paillards, depending on the grill’s capacity, and grill until three-quarters cooked through, about 2 minutes. Using tongs, gently turn the chicken and grill about 2 minutes more, making sure that the paillards don’t dry out. Repeat with the remaining paillards, placing each on a platter when done. Top with the seasonal salad of your choice and serve.