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All RecipesPoultry

Recipe from Weber's Way to Grill™ by Jamie Purviance

Chicken Paillards with Tomato and Olive Relish

  • People

    Serves 4

  • Prep Time

    30 mins

  • Grilling Time

    4 to 5 mins

Serves 4
Prep Time
30 mins
Grilling Time
4 to 5 mins

the Ingredients

20151023095350 Wtg Poultry 2


  • 1 tablespoon ground fennel seed
  • 1½ teaspoon kosher salt
  • ½ teaspoon granulated garlic
  • ½ teaspoon freshly ground black pepper
  • 4 boneless, skinless chicken breast halves, about 6 ounces each
  • Extra-virgin olive oil


  • 1 medium tomato, cut into ¼-inch dice
  • 2 celery heart ribs, cut into ¼-inch dice
  • ½ cup pitted kalamata olives, rinsed and coarsely chopped
  • ½ cup pitted green olives, rinsed and coarsely chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons minced fresh thyme leaves or ½ teaspoon dried thyme leaves
  • Kosher salt
  • 1 lemon


  • 01 In a small bowl combine the rub ingredients.
  • 02 Remove the tenders from the underside of each breast (save for another use). One at a time, place each breast, smooth side down, between 2 sheets of plastic wrap and pound to an even ¼-inch thickness. Lightly brush the chicken with oil and season both sides with the rub.
  • 03 Prepare the grill for direct cooking over high heat (450° to 550°F).
  • 04 In a large bowl combine the relish ingredients, seasoning with salt to taste.
  • 05 Brush the cooking grates clean. Grill the chicken, smooth side down, over direct high heat, with the lid closed as much as possible, until no longer pink when pierced in the center with a small, sharp knife, 3 to 4 minutes. Turn over and grill just to sear the surface, about 1 minute. Transfer the chicken, with the first grilled sides facing up, to a serving platter or individual plates. Spoon the relish over each piece and squeeze fresh lemon juice on top just before serving.

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