Pollo Pimenton de la Vera a la Plancha
Ingredients
- ½ cup Pimenton de la Vera (smoked Spanish paprika)
- ½ cup kosher salt
- High quality extra-virgin olive oil
- 1½ pounds (6 ounces each) fresh chicken cutlet, pounded thin
- Fresh cilantro for garnish
- 1–2 fresh limes, cut into wedges
Instructions
- Mix paprika and salt together in a small bowl. You can adjust the smokiness by increasing or decreasing the paprika to your desired taste. Start by rubbing the chicken cutlets with some olive oil. Season both sides of the chicken with the salt mixture. (Note: You will not need all of the seasoning; reserve the remainder for next time.) Place the chicken on a hot preheated grill. Cook for approximately 2 to 3 minutes per side. Remove from heat and allow the chicken to rest on a platter for about 3 to 5 minutes. Drizzle chicken with more extra-virgin olive oil and garnish with cilantro leaves and lime wedges. Serve alongside the OTRA Summer Salad with a jar of the extra dressing. Serves 4.
