Sorrel Grilled Chicken Paillard

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


Sorrel Grilled Chicken Paillard



  • Grill

  • Mixing Bowl


  • 1 lb chicken breast (thin cut will work well too)

  • 4 tbsp olive oil or vegetable oil

  • 1 tbsp chicken seasoning

  • 1/2 sorrel juice

  • 2 cloves garlic (thinly sliced)

  • 2 tbsp cliantro (chopped)

  • 1/2 tsp salt

  • 1/4 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)

  • 1/3 cup red onion (diced)

  • 1 tsp lime juice

  • Pinch of salt




Preheat your grill to 400 degrees F.
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.
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.
Zip the bag closed and massage the chicken making sure it is evenly coated in the marinade.
Let the chicken marinate for 20-25 minutes or leave overnight 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 dorn 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. Since it is well coated in the olive oil or vegetable oil mixture, it will not stick.
Grill for about 3-4 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 avocado salsa. As an optional garnish, try adding some crushed peanuts and sliced scallions.
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