Chicken Paillard on the grill

Thick chicken breasts make me gag. Especially when they are slathered in barbecue sauce to try and cover up their dry, stringiness. Bleck. I am definitely a dark meat kinda girl.

But—

I love chicken paillard (I've written about it before) which is just a fancy way of saying chicken that has been pounded uniformly flat, to about a 1/2-inch thickness. Parents: this is a great way to do chicken if you want to cook it quickly.  It couldn't be more kid-friendly.

The other night we had a friend over and did these on the grill. I marinated them in Eye-talian dressing for a couple hours after pounding them out and then cooked them for a couple minutes on each side. They came out moist and juicy and so tasty. A little squeeze of lemon and they are perfect.