Name: Grilled Chicken Paillard with Roasted Pepper and Kalamata Olive Salsa
Yield: Serves 4
Ingredients: fine sea salt; 1 tsp Aleppo or Urfa pepper, plus more for garnish; ½ cup [70 g] Kalamata olives, sliced; ½ cup [110 g] roasted red peppers, diced; 2 Tbsp extra-virgin olive oil; 4 garlic cloves, thinly sliced; 1 Tbsp fresh lemon juice; 1 fresh jalapeño pepper, minced; ¼ cup [10 g] chopped fresh cilantro; ¼ cup [60 ml] extra-virgin olive oil; 4 boneless, skinless chicken breast halves; 1 tsp Aleppo or Urfa pepper; 1 tsp freshly ground black pepper; 1 tsp fine sea salt; 2 medium garlic cloves, crushed with the side of a knife; 2 Tbsp minced preserved lemon rind, store-bought or homemade; 5 scallions, both white and green parts, sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Flavors of the Sun

By Christine Sahadi Whelan

Published 2021

About

The beauty of a dish like this one is that it can be served warm, right off the grill, or at room temperature as part of a picnic buffet or a pack-along lunch. If you prefer to substitute boneless, skinless chicken thighs for the breast cutlets, go right ahead; just allow a few extra minutes of cooking time.

Ingredients

Chicken Paillard

4 boneless, skinless chicken breast halves
¼ cup [60 ml]

Method

To make the chicken: Using a large, sharp knife, carefully slice each chicken breast in half horizontally to make 2 thin cutlets.

In a large bowl, stir together the oil, cilantro, salt, black and Aleppo peppers, and the crushed garlic. Add the chicken cutlets and toss to cover with the mixture. Cover the bowl and refrigerate for at least 2 hours and up to 12 hours.