Grilled Chicken Paillard with Ancho Chili Butter

Various garnishes are suitable with chicken paillard, but at the Santa Fe Bar & Grill it was usually served with grilled vegetables or French fries. The best vegetables to grill are fennel, red bell peppers, summer squashes, eggplant, and mushrooms. The vegetables are parboiled, drained, marinated in olive oil and herbs, then grilled over a moderate charcoal fire.

Ingredients

  • 2 large chicken breasts, skinned, boned
  • 5 tablespoons ancho chili powder
  • ¼ cup olive oil
  • 6 ounces unsalted butter
  • 1 teaspoon salt
  • 8 wedges lime or lemon

Method

Put the chicken pieces between 2 pieces of heavy plastic and pound with the side of a cleaver until ⅜ to ¼ inch thick. Mix 2 tablespoons of the chili powder and the oil in a pan just large enough to hold the paillards in one layer. Add the paillards and marinate for 3 hours, turning occasionally.

Make the ancho butter by combining 3 tablespoons chili powder with the butter and salt. Let stand 2 hours to develop its flavors. If the butter is in the refrigerator, be sure to remove it to let it soften and whisk it to get the right serving texture.

Cook the paillards on a hot charcoal grill for 2 minutes on each side. Serve with the ancho butter on top and garnish with lime or lemon wedges.

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