Community Corner

BBQ Recipe: Chicken Paillard

Check out this summer grilling recipe from Fairway's own Chef Mitchel London.

Chef Mitchel London is the Chef du cuisine . This recipe for Chicken Paillard is a great way to enjoy BBQ if you don't indulge in red meat.

 

Chicken Paillard Serves 1  

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INGREDIENTS

  • 2 thinly sliced or pounded thin, chicken cutlets
  • juice of 1 lemon, divided in ½
  • 3 tablespoons + 2 tablespoons Fairway Extra Virgin Olive Oil
  • a few grinds Fairway Tellicherry Pepper
  • 1 pinch Fairway Sea Salt
  • 2 tablespoons fresh oregano, chopped
  • 1 handful baby arugula
  • 3 paper-thin rounds of red onion, separated into rings
  • 3 Kumato tomatoes, diced

DIRECTIONS

  1. Place the chicken cutlets in a bowl. Add the juice of ½ lemon, 3 tablespoons olive oil, 2 tablespoons oregano, pepper, and salt. Let marinate in the refrigerator for 2 hours.
  2. Heat the grill to medium heat.
  3. Grill chicken for 2 - 3 minutes on each side.
  4. In a bowl, add the remainder of the lemon juice, 2 tablespoons of olive oil, and sea salt and mix. Add the arugula and toss.
  5. Once the arugula is covered with the dressing, plate it with the diced tomatoes and rings of onion.
  6. Add the grilled chicken to the top of the salad and serve right away.


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