Grilled BBQ Chicken Paillard | With Herb Chimichurri

Pat the chicken breasts dry and either slice them horizontally in half or butterfly them. Place between two sheets of cling film or baking paper and pound evenly with a meat mallet or the bottom of a heavy pan to a thickness of about 5 to 8 mm. This ensures the meat cooks evenly on the grill later and stays wonderfully juicy.

Finely grate or mince one garlic clove. Mix the smoked paprika, half of the salt (approx. 2 g), a pinch of black pepper, the minced garlic, and 20 ml of olive oil into an aromatic barbecue marinade. Brush the pounded chicken paillards all over with it and let them rest briefly at room temperature.

Wash the flat-leaf parsley, shake dry, and finely chop along with the tender stems. Peel the second garlic clove and finely chop or crush it.