Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad
Show: Boy Meets Grill
Episode: French Bistro Grilling
Rate This RecipeRead users' reviews (80)
- Recipe categories: Vegetables, Arugula, Poultry, Chicken, Tomato,
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Total Reviews: 80
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By Japanese Hats
Revere, MA
on April 22, 2013
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I made this recipe both with pieces and chicken breast kabobs. Unfortunately my grill decided not to work so I ended up broiling it on high. It turned out absolutely DELICIOUS. I took the time to marinade this a few hours ahead just as the recipe directed, and I think this is a big part of the success. This will be my favorite summer barbecue chicken recipe (once my grill gets fixed. Thanks Bobby for this easy scrumptious fix.
By metmaestro_827195
LA, CA
on April 17, 2013
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I followed this recipe to the letter and it came out just fabulous! THe easiest meal to put together quickly with a huge amount of flavor.
By rfoote35
Grand Rapids
on December 22, 2012
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Excellent meal, this is something I cook all the time, Everybody loves it.
By TexomaJohn
Dallas, TX
on June 29, 2012
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Very, very good. made it for my in-laws. They loved it.
By D from VA
alexandria, VA
on May 25, 2012
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Love it! Light yet still tasty and satisfying. Easy too, as you can quickly prep the chicken the night before and just throw it on the grill when you get home!
By koolaidmanxz
on February 07, 2012
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Very TASTY AND I WILL DEFINITELY MAKE THIS AGAIN. GREAT DISH BOBBY FLAY
By ODAT
on October 12, 2011
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Cooked for my ex-girlfriend who is an excellent cook with special diet. Quick, healthy and plates well. Wasn't sure about the Arugula, someone mentioned it was a little bitter so went with baby spinach. Also grilled 1/4" sliced red onion brushed with olive oil and dusted with salt and pepper. She loved it! Maybe if I had done that earlier she would still be my girlfriend.
By jghshop_7820188
Cincinnati, OH
on August 31, 2011
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Fast, easy, healthy, delicious. This is a highly prized "have-again" in our weeknight dinner list.
By munenina
on July 03, 2011
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el sabor fue rico...
By rsmith120_10998514
omaha, NE
on March 29, 2011
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Not bad, but the cooking times for most meats on this site are ridiculously short some times. I strongly suggest pounding those chicken breasts to about a 1/4 inch thick before marinading for that short of a cooking time. If you take them off the grill and the juices aren't clear, stick 'em back on until they are.