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Chicken Paillards with Tomato and Olive Relish

Recipe from Weber's Way to Grill™ by Jamie Purviance

Fuel Type:

Serves 4
4 to 5 min.
- Prep Time30 min.
- Grilling Time4 to 5 min.

People
Serves 4
Prep Time
30 min.
Grilling Time
4 to 5 min.

Ingredients

Instructions

the Ingredients

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Rub

1 tablespoon ground fennel seed
1½ teaspoon kosher salt
½ teaspoon granulated garlic
½ teaspoon freshly ground black pepper

4 boneless, skinless chicken breast halves, about 170 grams each
Extra-virgin olive oil

Relish

1 medium tomato, cut into 6-millimeter dice
2 celery heart ribs, cut into 6-millimeter dice
65 grams pitted kalamata olives, rinsed and coarsely chopped
65 grams pitted green olives, rinsed and coarsely chopped
2 tablespoons extra-virgin olive oil
2 teaspoons minced fresh thyme leaves or ½ teaspoon dried thyme leaves
Kosher salt

1 lemon

Instructions

In a small bowl combine the rub ingredients.
Remove the tenders from the underside of each breast (save for another use). One at a time, place each breast, smooth side down, between 2 sheets of plastic wrap and pound to an even 6-millimeter thickness. Lightly brush the chicken with oil and season both sides with the rub.
Related Grill Skills
Flattening Chicken Breasts
Prepare the grill for direct cooking over high heat (230° to 290°C).
Prepare the grill for cooking over high heat (260°C).
In a large bowl combine the relish ingredients, seasoning with salt to taste.
Related Grill Skills
Chopping Thyme
Brush the cooking grates clean. Grill the chicken, smooth side down, over direct high heat, with the lid closed as much as possible, until no longer pink when pierced in the center with a small, sharp knife, 3 to 4 minutes. Turn over and grill just to sear the surface, about 1 minute. Transfer the chicken, with the first grilled sides facing up, to a serving platter or individual plates. Spoon the relish over each piece and squeeze fresh lemon juice on top just before serving.
Brush the cooking grates clean. Grill the chicken, smooth side down, over high heat, with the lid closed as much as possible, until no longer pink when pierced in the center with a small, sharp knife, 3 to 4 minutes. Turn over and grill just to sear the surface, about 1 minute. Transfer the chicken, with the first grilled sides facing up, to a serving platter or individual plates. Spoon the relish over each piece and squeeze fresh lemon juice on top just before serving.

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