Feb 3, 2012

Chicken Paillards with Tomato and Olive Relish Recipe from Weber's Way to Grill™ by Jamie Purviance

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Grocery List

Fresh Produce

  • 3 rib celery
  • 0.125 oz fresh thyme or ½ tsp dried thyme
  • 1 lemons
  • 2 tomatoes

Meat / Poultry / Seafood

  • 4 boneless, skinless chicken breast halves, each about 6 oz

Oil and Spices

  • 3 tbsp extra-virgin olive oil
  • 0.5 tsp freshly ground black pepper
  • 0.5 tsp granulated garlic
  • 1 tbsp ground fennel seed
  • 2 tsp kosher salt


  • 0.5 cup green olives
  • 0.5 cup kalamata olives



  • 1 tablespoon ground fennel seed
  • 1½ teaspoons 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


  • ¾ cup ¼-inch-diced tomato
  • ⅔ cup ¼-inch-diced celery heart with light green leaves
  • ½ cup kalamata olives, rinsed and cut into ¼-inch dice
  • ½ cup green olives, rinsed and cut into ¼-inch dice
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons minced fresh thyme or ½ teaspoon dried thyme leaves
  • Kosher salt

  • 1 lemon


  1. In a small bowl combine the rub ingredients.

  2. 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.

  3. Prepare the grill for direct cooking over high heat (450° to 550°F).

  4. In a large bowl combine the relish ingredients, including salt to taste.

  5. 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, 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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Chicken Paillards with Tomato and Olive Relish