The Daily Dish

Herbed Grilled Chicken Breasts

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grilled chicken
(photo Ben Fink)
Herbed Grilled Chicken Breasts
 
4 boneless skinless chicken breast halves (6 to 8 ounces each), trimmed and rinsed 
Kosher salt and freshly ground black pepper 
Crushed red chile flakes 
3 cloves garlic, minced 
2 tablespoons chopped fresh rosemary, flat-leaf parsley, or other fresh herb 
1/4 cup fresh lemon juice, plus 4 lemon wedges for serving 
1/4 cup extra-virgin olive oil; more for drizzling 
 
Lightly wet a chicken breast with cold water and set it between two sheets of plastic wrap. Pound it into a broad, flat sheet about 1/4-inch thick (called a paillard), using a meat pounder, the side of a heavy cleaver, or a skillet. Pound the other breasts into paillards the same way and arrange them on a baking sheet.
 
 

Generously season each paillard on both sides with salt and pepper and a pinch or two of chile flakes. Sprinkle both sides with the garlic and rosemary. Drizzle both sides with the lemon juice and olive oil and pat into the meat with your fingertips. Refrigerate the paillards for 20 minutes while you prepare the grill.
 
Heat a gas grill to high or prepare a hot charcoal fire. Brush and oil the grill grate.
 
Arrange the paillards on the grill grate and grill until cooked and firm to the touch, 1 to 2 minutes per side. (Use a long, wide spatula to move and turn the paillards.) Transfer the paillards to a platter or plates. Drizzle with olive oil and serve immediately with lemon wedges for squeezing.  
Serves four


middleton

Susie Middleton is editor at large for Fine Cooking magazine and the author of veggie cookbooks Fast, Fresh & Green and The Fresh & Green Table.

Follow her on Twitter at @sixburnersue

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