Maple-Ramp Marinated Chicken Paillards

Maple-Ramp Marinated Chicken Paillards, by Brett Laidlaw (Photo:

Serves two to three

  • 4 boneless chicken thighs, skin on
  • ½ cup chopped ramps, whites and greens
  • Juice of ¼ lemon, and some zest, if you like
  • 2 tablespoons maple syrup
  • ½ teaspoon sambal oelek chili paste (or more, to taste)
  • ¼ teaspoon salt
  • Freshly ground black pepper
  1. Purchase boneless skin-on chicken thighs, or bone them yourself. Place one thigh at a time on a cutting board, and with a meat mallet, the side of a heavy cleaver, or a small, clean saucepan, pound each thigh vigorously until the meat is about ½ inch thick—the surface area of the thighs should nearly double.
  2. Combine the rest of the ingredients in a mixing bowl and add the chicken, coating it well on all sides. Let the chicken marinate for at least 60 minutes at room temp, or longer in the fridge.
  3. When you’re ready to cook, prepare a fire of natural wood coals, and grill the chicken over medium-hot coals, turning often, for 12 to 15 minutes total. The chicken should be very well browned on both sides.
  4. If you have extra ramps, toss a few in what remains of the marinade, and grill them along with the chicken.

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Recipe by Brett Laidlaw, from Trout Caviar: Recipes from a Northern Forager (published by Minnesota Historical Society Press)

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