Lemon Thyme Chicken Paillard with Avocado Salad



1 Pkg Bell & Evans Boneless, Skin On Legs

2 Lemons, juiced

1 T Lemon zest

5 T Olive oil, divided

3 Cloves garlic, chopped

1 tsp Fresh thyme leaves

1 tsp Salt

1/2 tsp Pepper

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, & set aside. To make marinade, combine remaining lemon juice, lemon zest, 3 tablespoons olive oil, garlic, thyme, salt & 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.