Island Girl Orange Grilled Chicken Paillards Cutlets
Transport your taste buds to a tropical paradise with Island Girl Orange Grilled Chicken Paillards Cutlets—a vibrant and juicy dish packed with island-inspired flavors. This recipe features tender chicken breasts pounded to perfection and marinated in a zesty blend of fresh orange juice and zest, soy sauce, honey, garlic, and ginger, creating a perfect balance of sweet and savory. A touch of smoked paprika adds a smoky depth, while the grill imparts a deliciously charred finish. Ready in just 30 minutes of marinading and 10 minutes of cooking, this quick and healthy option is perfect for weeknights or entertaining. Garnished with fresh green onions and best served with coconut rice or a crisp salad, this juicy grilled chicken dish brings a taste of the tropics right to your table!
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Ingredients
- 4 pieces chicken breasts
- 1 cup orange juice
- 1 tablespoon orange zest
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 3 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons green onions, chopped (for garnish)
Directions
Step 1
Begin by preparing the chicken. Place one chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1/4 inch. Repeat with the remaining chicken breasts to create paillards.
Step 2
In a medium bowl, whisk together the orange juice, orange zest, soy sauce, honey, olive oil, minced garlic, grated ginger, smoked paprika, ground black pepper, and salt to create the marinade.
Step 3
Place the chicken paillards in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for more intense flavor.
Step 4
Preheat your grill or grill pan to medium-high heat. Lightly oil the grates or pan to prevent sticking.
Step 5
Remove the chicken from the marinade, letting excess liquid drip off, and discard the marinade.
Step 6
Grill the chicken paillards for 3-4 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the meat is cooked through. Avoid overcooking to keep the chicken tender and juicy.
Step 7
Transfer the grilled chicken to a serving platter. Let rest for 3-4 minutes to retain juices.
Step 8
Garnish with chopped green onions for added freshness and serve immediately. Pair with a side of coconut rice or a fresh salad to complete the tropical vibe.
Nutrition Facts
| Serving size | (1107.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1814.8 |
| Total Fat 68.5g | 0% |
| Saturated Fat 13.4g | 0% |
| Polyunsaturated Fat 4.1g | |
| Cholesterol 572.0mg | 0% |
| Sodium 4028.5mg | 0% |
| Total Carbohydrate 69.9g | 0% |
| Dietary Fiber 4.2g | 0% |
| Total Sugars 55.7g | |
| Protein 220.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 142.1mg | 0% |
| Iron 7.3mg | 0% |
| Potassium 761.2mg | 0% |
Source of Calories