23 June 2013

grilled chicken paillards with ginger-orange chili sauce.

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, & cucumber slices (the coolness of the cucumbers balances the kick in the sauce). 

grilled chicken paillards with ginger-orange chili sauce.
serves 4

4 organic/ free range chicken breast fillets
sea salt & cracked pepper
grapeseed oil or olive oil
  1. 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. 
  2. Place the fillets on the grill. Cook for 4 minutes, flip & 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.

ginger-orange chili sauce.

3 cloves of garlic, peeled
a thumb sized piece of ginger, peeled & quartered
1 Fresno chili or 2 Thai chili
1/2 cup tamari
1/3 cup organic sugar
2 TBL rice or brown vinegar
the juice of an orange
  1. Add garlic, ginger, & chilies into a food processor or blender. Blitz until the bits are fine & all about the same size, about 30-45 seconds. 
  2. Add chili mixture into a small pot. Add tamari, sugar, vinegar, & orange juice to the pot & stir. Bring to a boil. Cook for 30 seconds. Take of the heat & 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. 

happy eatings & cheers!
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