This is such an easy, healthy grilling option for any night of the week. It is a play on khao man gai and ginger-orange chicken and has a ton of flavor. By pounding the chicken breasts into paillards (watch Jamie Oliver do it here), you get a really quick cooking time without losing any moisture. I served ours over steamed jasmine rice, with sauteed broccoli, and cucumber slices (the coolness of the cucumbers balances the kick in the sauce), but feel free to substitute the rice for quinoa or riced cauliflower.
Grilled Chicken Paillards with Orange-Ginger Chili Sauce
4 organic/ free range chicken breast fillets
sea salt and cracked pepper
grapeseed oil or olive oil
- Preheat your grill or grill pan onto high heat. Place the cutlets between two pieces of parchment paper, cling wrap, or plastic. Grab a heavy pan (or rolling pin) and pound the cutlets with the bottom until they are about a quarter of an inch thick. Season the cutlets with salt, pepper and rub grapeseed oil over each breast.
- Place the fillets on the grill. Cook for 4 minutes, flip and grill for another 3-4 minutes. Take off the grill, let them rest for about 5 minutes. Serve with a drizzle of the ginger-orange chili sauce.
Orange-Ginger Chili Sauce
makes about 1 cup
3 cloves of garlic, peeled
a thumb sized piece of ginger, peeled and quartered
2 Thai chilies or 1 Fresno pepper
1/2 cup gluten-free tamari or soy sauce
1/3 cup organic raw sugar
2 TBL rice or brown vinegar
the juice of 1 orange
- Add garlic, ginger, and chilies into a food processor or blender. Blitz until the bits are fine and all about the same size, about 30-45 seconds.
- Add chili mixture into a small pot. Add tamari, sugar, vinegar, and orange juice to the pot and stir. Bring to a boil. Cook for 30 seconds. Take of the heat and let it cool for at least 15 minutes.
- This will store in the refrigerator for a month. You can use it for dipping spring rolls and dumplings, too.