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Lemon Thyme Chicken Paillard with Avocado Salad

Serves: 4
Prep Time: inutes
Cook Time: inutes
Total Time: inutes

This recipe, with our new Boneless, Skin-on Legs or Thighs makes a classic dish so flavorful, fresh and healthy; it might be your new go-to weeknight dinner because it is quick and easy to make, too! Très bien!


Chicken & Marinade


  • 1 Avocado
  • 4 C Spring salad mix
  • 1/2 C Radish slices (about 4 radishes)
  • 1/4 C Fresh parsley, coarsely torn
  • 1/4 C Fresh chives, chopped
  • 2 tsp White wine vinegar


  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.

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