Paprika-Grilled Chicken Breast, Diced and Finished with Olive Oil

Headnote

This is a study in restraint: chicken breast seasoned with salt, black pepper, and paprika, then grilled with precision until the flesh is juicy and lightly marked. Diced after resting, it is clean in flavour, direct in structure, and suited to any plate that demands clarity rather than ornament. The olive oil is not decorative; it carries the seasoning and preserves the meat’s suppleness.

Recipe essentials

Dish category: Grilled poultry
Cuisine or origin: Contemporary European
Course type: Main course
Yield: 1 portion
Serving size: 210 g
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes
Difficulty: Easy

Equipment

Heavy grill pan or flat grill, 28 cm
Tongs
Small mixing bowl
Sharp chef’s knife
Cutting board
Instant-read thermometer

Ingredients

180 g chicken breast, trimmed

8 g olive oil

1 g salt

1 g black pepper, finely ground

2 g paprika

Method

1. Pat the chicken breast dry and place it in a small bowl. Add the olive oil, salt, black pepper, and paprika. Turn the chicken until it is evenly coated and the surface takes on a thin, even film of seasoning. Rest for 5 minutes while the grill is prepared.

2. Heat the grill pan over medium-high heat for 3 to 4 minutes until thoroughly hot. The surface should be hot enough to sizzle immediately on contact, but not smoking heavily.

3. Lay the chicken breast in the pan and press lightly for the first 10 seconds to ensure full contact. Grill for 5 to 6 minutes on the first side, until deeply marked and the edges begin to turn opaque.

4. Turn the chicken and grill for a further 4 to 5 minutes. The flesh should feel firm but still resilient, and the surface should show even browning with a faint paprika tint.

5. Check the internal temperature at the thickest point; it must reach 74°C. Remove the chicken to a board and rest for 4 minutes. The juices should settle back into the meat, leaving the surface glossy rather than wet.

6. Cut the chicken into neat dice of even size. The interior should be uniformly white and moist, with no translucency at the centre.

Plating and serving

Arrange the diced chicken in a compact mound or a clean line, keeping the cut edges visible. Spoon any resting juices lightly over the top. Serve immediately while the exterior remains warm and the interior supple.

Professional notes

Do not overcrowd the pan; the chicken must sear, not steam. Resting is essential for clean slicing and a moist finish. Dice only after the full resting period, when the fibres have relaxed and the cut is precise.