Boneless, skinless chicken breasts are pounded thin with a meat tenderizer for quick cooking and then marinated in a piquant mix of orange and lemon juices, Dijon mustard, and sesame oil for an hour or two. They can be grilled at the same time as the asparagus and zucchini.
Grilled boneless, skinless chicken breasts get a flavor boost kick with a cool, refreshing salad of English cucumber, radishes, red onion, and halved cherry tomatoes. The salad "pickles" while you grill the chicken.
Paillards are simply boneless, skinless chicken breasts that have been pounded to an even thinness so they cook quickly and evenly -- just three minutes per side on a hot grill. Orange marmalade, lemon juice, orange juice, and bay leaves make a tangy-sweet glaze for the chicken.
Savor the sunny flavors of the Mediterranean when you marinate halved chickens in chopped fresh oregano, lemon zest, and freshly squeezed lemon juice. To achieve perfectly grilled chicken, cook it over medium heat and move to a cooler part of the grill if the outside is browning too quickly.
What's different about this recipe? The chicken is marinated in a simple mix of herbs, garlic, lemon juice, and olive oil after it's grilled. The chicken thighs can be served on their own or sandwiched like a burger or chopped and added to salads or pasta dishes.