Grilled Chicken Paillard with Cilantro Glaze

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A favorite preparation for quick, easy grilling, paillard is created by pounding boneless chicken breasts very thin. This makes for a more flavorful meat and beautiful presentation as well as shorter cooking time. The simple glaze in this recipe combines peppery, aromatic cilantro and fresh lime for distinct color and flavor.
Recipe By: Turning Leaf
  • PrepN/A |
  • TotalN/A |
  • Serves 4


    • 1 medium bunch (4 ounces) fresh
    • cilantro
    • stems removed
    • 1/4 cup fresh lime juice (2 to 3 limes)
    • 1/2 cup extra-virgin olive oil, plus more for the grill
    • 1 and 1/2 teaspoons coarse salt
    • 1/2 teaspoon cracked black pepper
    • 4 boneless skinless chicken breasts, each pounded to .25-inch thickness


Combine the cilantro, lime juice, olive oil, salt and pepper in the jar of a blender. Blend until bright green and smooth. Set aside.

2. Heat a grill or grill pan to medium over medium-high heat. Oil the grill.

3. Brush each chicken breast with the cilantro glaze and transfer to the hot grill. Cook until each side is golden brown and chicken is cooked through, 3 to 5 minutes per side.

4. Brush again with the glaze and serve. Serve any extra glaze with the chicken.

Presented by Turning Leaf Chardonnay. California and Italian Table Wine ©2004 Turning Leaf Vineyards, Modesto, CA. All rights reserved.  

Additional Notes

It's best to make the cilantro glaze just before using to keep it beautifully green; it's also delicious tossed into long-grain rice or in a baked potato.
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