Grilled Chicken Paillard with Gremolata
In this recipe I carry a citrus theme from the marinade to the zesty topping. Using lemons, which are currently in season, as my key ingredient, takes the flavors of the dish to a bright level while also serving to tenderize the meat. I marinate the breasts in lemon juice beforehand and use the citrus peel for the gremolata, an Italian concoction of chopped parsley, lemon peel, and garlic. These three ingredients combine to form one explosively flavored condiment. Traditionally used as a topping for ossobuco, gremolata pairs very well with a multitude of dishes, including grilled seafood and meats. It's a great idea, because each bite of this grilled chicken is packed with flavors that mingle harmoniously together, making an absolutely healthy dish seem downright decadent.
Grilled Chicken Paillard
Note: Before preparing the marinade, be sure to zest the lemons for the gremolata. This way nothing goes to waste in the preparation.4 boneless, skinless, chicken breasts
2 lemons, juiced
freshly ground black pepper
fine sea salt
olive oil
Place each chicken breast between layers of plastic wrap and pound with a smooth mallet to 1/2-inch thickness.
Combine chicken breasts, lemon juice, and pepper in a large resealable plastic bag. Seal and place on a dish to prevent any leakage. Marinate in the refrigerator for 30 minutes.
Preheat a grill or grill pan over medium-high to high heat.
Pat chicken breasts dry. Liberally season each side with salt and rub with oil. Grill for 3 to 4 minutes per side. Let rest for 5 minutes before serving. Top with gremolata. Yield 4 servings.
Gremolata
2 lemons, zested5 garlic cloves, finely chopped
1/2 cup finely chopped parsley
Combine lemon zest, garlic, and parsley in a bowl. Chill until ready to use. Yield: 1 cup.
Perfect for a simple dinner. I love how the whole lemons are utilized.
ReplyDeleteI read a lot of food blogs, and I have one myself, but I must say I find yours very beautiful and appetizing. Inspired and hungry, I made a variation of this last night, marinating cutlets in lemon juice then dipping in egg and panko, browning and then baking. I sprinkled the finished, hot cutlets with the lemon zest. They were outstanding. Thank you. I have subscribed and linked you on my blog.
ReplyDeleteLast weekend we prepared this chicken recipe for a couple of friends - they loved it. Thanks for sharing this simple and delicious recipe.
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