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Greek-Style Grilled Chicken Paillard


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30 min
10 min
Greek-Style Grilled Chicken Paillard

Chicken paillard is a pounded piece of protein, in this case chicken.  It is the first chicken dish I taught my older daughter how to make because it’s quick and easy and really versatile.  Normally I serve it over arugula with parmesan, lemon and olive oil.  Very classic and simple.  But everyone I know loves Mediterranean flavors and a good Greek salad, so I thought I would combine the two and this was a HUGE hit in my house with my kids and me.  I also made it for a couple of girlfriends and they deemed it “the perfect meal.”  Wow!  It kind is — very flavorful with garlic, lemon juice, vinegar, oregano and olive oil PLUS all the juiciness from tomatoes, olives and onions.  I am so looking forward to serving this in the coming months and beyond.


  • 4 Tablespoons unrefined, extra-virgin olive oil plus extra for drizzling

  • 4 Tablespoons freshly squeezed lemon juice (about 2 large lemons)

  • 1 Tablespoon red wine vinegar

  • 2 cloves garlic, minced

  • 2 Tablespoons dried oregano, plus extra for sprinkling

  • 1 ¼ teaspoons kosher salt or sea salt

  • Freshly ground black pepper, to taste

  • 2 bone-less skin-less chicken breasts

  • 2 Persian cucumbers or ½ English cucumber, diced

  • 1 cup cherry tomatoes, quartered

  • ¼ cup thinly sliced red onion or pickled onion (there's a recipe for pickled shallots in my book on page 109)

  • 2 Tablespoons roughly chopped kalamata olives

  • ¼ cup crumbled feta cheese or avocado (or both)


  1. Heat the grill to medium. In a screw-top jar combine the olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper. Shake until combined. Measure 2 Tablespoons for the salad and set aside the remainder for the marinade.

  2. Place the chicken breasts one at a time in between two pieces of plastic wrap or in a large ziploc bag and pound to a ¼-inch thickness on a cutting board. You can use a meat mallet or a rolling pin. The idea is to get the chicken to an even thickness all around. Remove from the plastic and place in a glass baking dish and add the reserved marinade. Allow to sit at room temperature for 30-60 minutes.

  3. Make the Greek salad topping. In a medium bowl, combine the cucumbers, tomatoes, onion, kalamata olives and toss with the reserved 2 Tablespoons of dressing. Top with the feta (or avocado, if using) and set aside.

  4. Grill the chicken until grill marks appear and the chicken releases easily from the grill, about 3-4 minutes. Turn the chicken and grill the other side until cooked through, about 2 minutes longer.

  5. Place the chicken on a platter and top with salad.


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