Lemon Thyme Chicken Paillard with Avocado Salad

Preparation

1. Reserve 2 teaspoons of lemon juice for salad, and set aside. To make lemon-thyme marinade, combine remaining lemon juice, lemon zest, 3 tablespoons olive oil, garlic, thyme, salt and pepper in a small bowl. Set aside.
2. Lay boneless chicken legs on a work surface, between two pieces of parchment paper, and pound chicken with a meat tenderizer or a rolling pin until about 1/2” thick. Place chicken in a zip-top bag and add lemon-thyme marinade. Marinate for 30 minutes.
3. Heat grill or grill pan to medium-high. Gently lay the chicken on the hot grill, leaving about 1” between each piece to ensure that the meat gets a proper char. Leave the chicken untouched for 3 minutes to form a crust, which will help it release from the grill. If the chicken sticks, it hasn’t yet seared. Wait a minute and try again.
4. Flip and cook the other side for 3 to 4 minutes, until the chicken reaches an internal temperature of 165°F, as measured by a digital meat thermometer.
5. Meanwhile, whisk together the reserved lemon juice, 2 tablespoons olive oil, and white wine vinegar in a small bowl.
6. Pit, peel and slice the avocado. Place in a medium bowl with the spring mix, radish, parsley and chives. Dress salad with the above mixture and serve alongside the grilled chicken.