STREAMING NOW: Carnivorous

Island Girl Orange Grilled Chicken Paillards/Cutlets

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Flattened chicken breasts cook very quickly--so don't leave them on the grill too long or they'll dry out (ewww!). Original recipe comes from *Living*”

Ingredients Nutrition


  1. In a bowl, combine marmalade, juices, leaves, 1 teaspoons salt and pepper; mix well, then reserve 1/2°C glaze for serving.
  2. Preheat grill to medium high.
  3. Season chicken with salt & pepper; place on grill and brush with half of glaze.
  4. Grill three minutes, then flip & brush with remaining glaze; continue grilling until chicken is cooked through (3 minutes more).
  5. Place chicken on serving platter & keep warm.
  6. Slice one orance into rounds, the other into wedges; place oranges on grill, flipping once until softened (1-2 minutes per side).
  7. Add oranges to chicken on platter; serve with reserved glaze.
  8. IS THE MEAT DONE? With a very sharp knife, nick the meat with the knife-tip--the meat should be white and moist--NOT pink.
  9. PREPARING CUTLETS: Easiest to do when the meat is partially frozen, remove tenderloin (the loose part) & set aside for some other use. Lay cutlet on board, with hand over the top, and cut with very sharp knife going horizontally under your hand (half-way through the meat). You should have two fairly equal pieces of meat.
  10. To pound cutlets into thin paillards: place meat on plastic wrap with about a half-teaspoon of olive oil, plastic wrap on top, then pound with SIDE of kitchen mallet.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a