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Grilled Curried Chicken Paillard with Mango and Cherry Tomato Relish

Grilled Curried Chicken Paillard with Mango and Cherry Tomato Relish

 
Prep time 10 minutes
Cook time 8 minutes
Ready in 40 minutes
Makes 4 servings

Ingredients

  • juice of 1 lemon
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon plus 1 teaspoon curry powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 4 boneless, skinless chicken breasts, (6- to 8-ounces each)
 

For the Mango and Cherry Tomato Relish

  • 1/2 small red onion, very thinly sliced
  • juice of 1 lemon
  • 1 ripe mango, seeded, peeled, and diced
  • 1 dry pint cherry tomatoes, quartered
  • 1/2 cup fresh cilantro leaves, chopped
  • 1/4 cup fresh mint leaves, chopped
  • Kosher salt
 

Directions

1. In a medium bowl, whisk the lemon juice, olive oil, curry powder, smoked paprika, salt, garlic powder, and cayenne. Briefly set aside.
2. One at a time, place each chicken breast between two pieces of plastic wrap. Using the bottom of a skillet, pound the chicken to a ¼-inch thickness. (Be careful not to over pound the chicken—you don’t want to tear the meat!)
3. Place the pounded chicken breasts in a large Ziploc food storage bag, and add the marinade. Seal the bag, removing as much air as possible, and gently squish the chicken around so each breast gets coated in the marinade. Let marinate at room temperature for 20 minutes.
4. Meanwhile, prepare the relish. In a mixing bowl, toss the red onions with the lemon juice. Let rest for 5 minutes just to mellow the onion’s “bite.” Add the mango, cherry tomatoes, cilantro, mint, and a pinch of salt. Gently toss to combine. Cover and refrigerate while you grill the chicken.
5. Preheat a grill (or grill pan) over medium-high heat. Remove the chicken from the marinade and place it on the hot grill. Cook for 3 to 4 minutes per side or until cooked through. (If using a grill pan, you will likely need to cook the chicken in batches.)
6. Serve the chicken warm or at room temperature topped with relish.
 

Notes

To achieve perfect crosshatched grill marks, place the chicken on the grill grates at a 45-degree angle. Rotate the breasts about 60 degrees halfway through the cooking time on each side.
 
Recipe by Serena Wolf of