Zesty Lime Grilled Chicken Paillard with Pineapple Jalapeno Salsa
User Reviews
5
Zesty Lime Grilled Chicken Paillard with Pineapple Jalapeno Salsa
Description
Zesty Lime Grilled Chicken Paillard with Pineapple Jalapeno Salsa starts by pounding chicken breasts to an even thinness of about ¼ inch, which promotes quick, even grilling and a tender texture. The chicken is marinated with olive oil, lime juice and zest, garlic, cilantro, salt, and pepper, allowing the citrus and herbs to permeate the meat for about 20-25 minutes before cooking.
The salsa balances sweetness from grilled pineapple and corn with a mild heat from diced jalapeño and the crunch of red bell pepper and shallots. The fresh lime juice brightens this mix, making the salsa a vibrant accompaniment to the grilled chicken.
Grilling the chicken at 400°F produces a well-charred exterior with juicy interior. Together, the grilled chicken and fruity-spicy salsa deliver a refreshing and lively flavor profile suitable for summer meals or light dinners.
Ingredients
- 1.5 lbs chicken breast (thin cut will work well too)
- 1 cup pineapple grilled and diced
- 4 tablespoons olive oil
- 1 cup sweet corn grilled
- 1 tablespoon lime zest
- 1 tablespoon jalapeño diced
- lime juice from 1 lime, about 1 tablespoon
- 1/3 cup red bell pepper diced
- 2 cloves garlic thinly sliced
- 1/3 cup shallot diced
- 2 tablespoons cilantro chopped
- 1 tablespoon lime juice
- ½ teaspoon salt
- Pinch salt
- ¼ teaspoon black pepper
Instructions
- Preheat your grill to 400F degrees.
- If your chicken breasts are thick, butterfly them and add them to a Ziploc bag. Gently pound the chicken using the soft side of a mallet. You will want the chicken to be about ¼ inch thick.
- Once the chicken is pounded thin, add the olive oil, lime juice, lime zest, thinly sliced garlic, chopped cilantro, and salt and pepper to the Ziploc bag.
- Zip the bag closed and massage the chicken making sure it is evenly coated in the marinade.
- Let the chicken to marinate for 20-25 minutes before grilling. While the chicken is marinating, you’ll prepare the salsa.
- Dice the grilled pineapple into small evenly sized cubes. Add it to a mixing bowl.
- Next, finely dice the shallots and jalapeno. Add them to the bowl with the pineapple.
- Dice the red pepper and remove the corn kernels from the cob. Add everything to the mixing bowl along with a pinch of salt. Canned corn will work fine too!
- Add the lime juice and gently combine all of the ingredients. Once well combined set aside.
- Carefully place a sheet of foil on the heated grill.
- Place the chicken on the foil, since it is well coated in the olive oil mixture it will not stick.
- Grill for about 3 minutes on each side. Since it is pounded thin, it will cook pretty quickly.
- Remove from the grill and arrange the chicken on a platter. Top with the pineapple jalapeno salsa. As an optional garnish, try adding some crushed peanuts and sliced scallions.
- Serve immediately and enjoy with a few lime wedges!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Serving | 6oz | |
| Calories | 395kcal | 20% |
| Carbohydrates | 16.5g | 6% |
| Protein | 41g | 82% |
| Fat | 18.5g | 28% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 124.5mg | 42% |
| Sodium | 225mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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