Sorrel Grilled Chicken Paillard


Sorrel Grilled Chicken Paillard with Pineapple Avocado Salsa by Chef Ricardo Esson.

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Adjust Servings
1 lb chicken breast (thin cut will work well too)
4 tbsp olive oil or vegetable oil
1 tbsp chicken seasoning
0.5 cup sorrel juice
2 cloves garlic (thinly sliced)
2 tbsp cliantro (chopped)
0.5 tsp salt
0.25 tsp pepper
Pineapple Avocado Salsa Recipe
1 cup pineapple (diced)
1 cup sweet corn (grilled)
1 tbsp jalapeno (diced)
3 tbsp avocado (diced)
4 tbsp red bell peppper (diced)
0.33 cup red onion (diced)
1 tbsp lime juice
Pinch of salt



Preheat your grill to 400 degrees F.
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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 1/4 inch thick.
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Once the chicken is pounded thin, add the olive oil, sorrel juice, thinly sliced garlic, chopped cilantro, and salt and pepper to the Ziploc bag.
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Zip the bag closed and massage the chicken making sure it is evenly coated in the marinade.
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Let the chicken marinate for 20-25 minutes or leave overnight before grilling. While the chicken is marinating, you'll prepare the salsa.
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Dice the grilled pineapple into small evenly sized cubes.
Add it to a mixing bowl.
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Next, finely dice the shallots and jalapeno.
Add them to the bowl with the pineapple.
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Dice the red pepper and remove the dorn kernels from the cob. Add everything to the mixing bowl along with a pinch of salt. Canned corn will work fine too!
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Add the lime juice and gently combine all of the ingredients. Once well combined, set aside.
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Carefully place a sheet of foil. Since it is well coated in the olive oil or vegetable oil mixture, it will not stick.
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Grill for about 3-4 minutes on each side. Since it is pounded thin, it will cook pretty quickly.
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Remove from the grill and arrange the chicken on a platter. Top with the pineapple avocado salsa. As an optional garnish, try adding some crushed peanuts and sliced scallions.
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