Chicken Paillard with Tzatziki

Chicken Paillard with Tzatziki



  • 4 boneless skinless chicken breasts
  • Olive oil, for brushing
  • 2 large cloves garlic, minced
  • 2 lemons, cut into wedges
  • 1 tsp. coarse sea salt or kosher salt
  • 1⁄4 tsp. water
  • 2 tsp. dried oregano
  • 1⁄2 tsp. freshly ground pepper
  • 2 Tbsp. chopped fresh parsley
  • Lemon zest for garnishing, optional


  • 2 cups 0% plain Greek yogurt
  • 1/2 medium seedless cucumber, peeled and diced
  • 3 cloves of garlic, crushed or grated
  • 1 Tbsp. olive oil
  • 1/2 tsp. fresh squeezed lemon juice
  • Salt and pepper to taste


  1. Preheat a grill.
  2. Rinse and dry each chicken breast and brush the chicken very lightly with oil on both sides. Place each chicken breast between 2 pieces of parchment or waxed paper.. Using a meat pounder or rolling pin, flatten each breast to about an even 1-inch thickness. Set aside.
  3. Make the rub by mixing the garlic, lemon zest, salt, and water in a small bowl. Grind the mixture with the back of a fork., add the oregano and pepper and grind again to mix. Rub the mixture over the chicken breasts.
  4. Place the chicken on the grill over direct medium heat. Cover and grill for about 4-6 minutes, turning once halfway through the cooking time. When the chicken is marked and cooked through, remove it from the grill.
  5. Immediately squirt each piece of chicken with the juice from ½ a lemon, and let it sit for 2 to 3 minutes. Garnish with the parsley and strips of lemon zest, if desired.
  6. To make the dressing, combine the Greek yogurt, cucumber, garlic, olive oil, lemon juice, salt and pepper and mix well to combine. Refrigerate before serving.

Makes 4 servings.