Paillard of chicken with lemon & herbs

Paillard of chicken with lemon & herbs

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Cooking time

Prep: 15 mins Cook: 5 mins plus 2 hrs marinating

Skill level



Serves 6

Pounding meat until thin and flat is a great technique for barbecued chicken breast, as it ensures it won’t dry out. Try this version with lemon and herbs.

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving



  • 6 skinless chicken breasts
  • 2 tbsp olive oil
  • 1⁄2 tbsp balsamic vinegar
  • 140g bag rocket
  • 25g Parmesan
  • lemon wedges

For the marinade

  • 2 garlic cloves
  • 3 rosemary sprigs, leaves finely chopped
  • 6 sage leaves, finely shredded
  • zest 1 lemon and juice of ½
  • 3 tbsp olive oil

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  1. Place each chicken breast between 2 sheets of cling film or baking parchment. Use a meat mallet or rolling pin to bash each piece of chicken – flatten out to an even layer about 0.5cm thick. Transfer to a dish.
  2. To make the marinade, crush the garlic with a good pinch of salt using a pestle and mortar. Add the rosemary and sage, and give everything a good pounding. Stir through the lemon zest and juice, olive oil and some ground black pepper. Pour the marinade over the chicken, ensuring that it’s well coated. Cover and chill for at least 2 hrs.
  3. Heat the barbecue. Once the flames have died down, spread the coals out to an even layer. Cook the chicken for 1-2 mins each side. Transfer to a board and leave to rest for a few mins.
  4. Meanwhile, pour the oil and balsamic vinegar into a large bowl. Add the rocket and some seasoning. Toss together, then shave over the Parmesan. Serve the salad with the chicken, with lemon wedges to squeeze over.

Recipe from Good Food magazine, August 2014

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Suffolk Primrose's picture

I did on ridged grill pan. can be left marinating all day - so ready when in from work. Very simple easy and delicious. A few shaves of parmesan is a great addition. And low on calories too! leftovers (if there are any) are great for lunch box next day

jpclgerard's picture
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Wonderful! The chicken is so tender after being marinated in the oil and lemon and the taste is just great, with simple and fresh tones of garlic and herbs; it works brilliantly on a barbecue and only takes a couple of minutes on each side. Great with a plain green salad and grilled courgettes.

helleJan's picture
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This is a really simple and tasty summer salad, you can also fry/grill it as I did.

Junoandminnie's picture

So delicious! Have made this a few times over the last few weeks and it is so simple and goes down a treat with the whole family.