Grilled Chicken Paillard on the Arteflame

Introduction

Enjoy a flavorful, tender chicken paillard grilled to perfection on the Arteflame grill. This dish combines juicy, marinated chicken with a fresh arugula salad, creating a perfect balance of smoky char and vibrant greens.

Ingredients

• For the Chicken:

  • 4 boneless, skinless chicken breasts
  • 3 tbsp butter (melted)
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • Juice of 1 lemon
  • 1 tsp Dijon mustard
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper

• For the Salad:

  • 4 cups fresh arugula
  • 1/4 cup cherry tomatoes, halved
  • 2 tbsp shaved Parmesan cheese
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • Salt and pepper to taste

Instructions

Step 1: Fire Up the Arteflame Grill

Light your Arteflame grill by placing vegetable oil-soaked napkins under firewood. Ignite the napkins, and let the fire burn for 20 minutes until the grill is evenly heated. The center grate should reach a high heat for searing, while the outer griddle provides moderate heat.

Step 2: Prepare the Chicken

1. Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/4 inch using a meat mallet.
2. In a small bowl, whisk together melted butter, olive oil, garlic, lemon juice, Dijon mustard, smoked paprika, salt, and pepper.
3. Brush the chicken generously with the marinade, ensuring all sides are coated. Let it sit for 10-15 minutes while the grill heats up.

Step 3: Grill the Chicken

1. Place the marinated chicken breasts on the flat griddle area closest to the center grate for a high-heat sear. Cook for about 2-3 minutes per side, pressing down slightly with a spatula for an even sear.
2. Move the chicken to the outer edge of the griddle to finish cooking at a lower heat. Cook until the internal temperature reaches 165°F (about 6-8 minutes total).
3. Remove the chicken from the grill and let it rest for 5 minutes.

Step 4: Prepare the Salad

1. In a large bowl, toss the arugula, cherry tomatoes, and shaved Parmesan.
2. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper to taste.

Step 5: Serve

Plate each chicken paillard with a portion of the arugula salad on top or on the side. Garnish with extra Parmesan shavings or a lemon wedge if desired.

Tips

• Use fresh chicken: Thinly pounded chicken cooks quickly and evenly on the Arteflame grill.
• Control the heat: Keep the chicken near the center for a quick sear, then move it to the edges to avoid overcooking.
• Marinate longer: For even more flavor, marinate the chicken for up to 2 hours in the fridge.

Variations

1. Herbed Paillard: Add fresh thyme or rosemary to the marinade for an aromatic touch.
2. Spicy Paillard: Add a pinch of cayenne or red chili flakes for heat.
3. Mediterranean Paillard: Top with a mixture of diced cucumber, tomatoes, red onion, and feta.
4. Asian-Inspired Paillard: Replace the marinade with a soy, ginger, and sesame oil mix.
5. Avocado Paillard: Add sliced avocado to the arugula salad for extra creaminess.

Pairings

Serve your chicken paillard with crusty artisan bread, grilled vegetables like zucchini or asparagus, or a refreshing white wine such as Sauvignon Blanc.

Conclusion

This Arteflame Chicken Paillard recipe brings together the smoky flavors of the grill and the freshness of a vibrant salad. Perfect for a light and flavorful meal, it’s a guaranteed crowd-pleaser for any occasion.