An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Grilled Chicken Paillard Salad with Arugula & Fennel

Satisfy your taste buds with this lightly seasoned grilled chicken breast topped with arugula salad and a lemon-garlic dressing.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by
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Cooking for 4 people


  • 0.25 cup olive oil, divided
  • 4 boneless, skinless chicken breasts, pounded to ½ to ¼-inch thickness
  • 1.5 tbsp. freshly squeezed lemon juice
  • 1 small garlic clove, minced
  • 3.5 cup baby arugula
  • 0.5 bulb fennel, sliced thin (preferably on a mandoline)
  • 0.5 cup shaved Parmesan cheese


  • 0.25 tsp. garlic powder
  • 0.25 tsp. onion powder
  • kosher salt and ground back pepper, to taste

1 Food Prep

In a small bowl, stir together your seasoning ingredients then add 2 tbsp. of olive oil until well-blended.

Rub your seasoning mixture over both sides of the chicken breast until evenly coated, then set them aside while you heat the grill.

2 Grill Prep

Fuel: Charcoal: We recommend Kingsford® Signature Flavors Briquets with Garlic, Onion and Paprika to fuel this recipe. You can also use Kingsford® Original Charcoal Briquets with 6 or more Kingsford® Signature Flavors Flavor Boosters with Garlic, Onion and Paprika.
Pellets: We recommend using Kingsford® Signature Flavors Pellets with Garlic, Onion and Paprika for this recipe for a savory, caramelized flavor.

Amount: 0.5 to 1 lb.

Method: Direct-Heat Grilling

Temp: Charcoal: 450°F (High Heat) / Pellets: 450°F

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

  • Place your chicken on the grill and cook for 2–4 minutes per side until it reaches an internal temperature of 165°F. Then, remove your chicken from the grill and set it aside to rest.

  • To make your salad dressing, stir the remaining olive oil with the lemon juice and minced garlic. Season to taste with salt and pepper. Toss the arugula and fennel with the dressing to taste (you may not need all of the dressing); then add shaved cheese and gently toss to combine.

  • To assemble, place each chicken breast on a plate and top with a portion of the salad. Serve immediately.

For safe meat preparation, reference the USDA website.

3 Reviews
Rated 5 out of 5 by from Looks good to me I like grilled chicken and this looks very good. I would eat it
Date published: 2023-07-31
Rated 2 out of 5 by from this was just ok, I don't like arugula but this was ok but not my favorite recipe as I don't like arugula at all. Try it for yourself though
Date published: 2023-07-15
Rated 5 out of 5 by from Great tasting Love this chicken recipe! Perfect light meal for a hot summer dinner. Easy to make.
Date published: 2023-06-01
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