Use a flat bowl and add all the ingredients except of the chicken fillets. Mix well and keep aside.
Run a sharp knife horizontally into each fillets but don’t cut all the way through. You want to double the size of each fillet. Place a sheet of cling film over each fillet and pound to an even thickness of about 6-7mm. Add into the bowl with the marinade and refrigerate for at least an hour or even better, overnight.
An hour before cooking the fillets remove from the fridge to come to room temperature.
Place a griddle skillet or a pan over high heat and allow to heat up well. Add a fillet at a time and cook for about 3’ each side. You want to have nice griddle marks on the fillets but not over-cooking them. Serve with plain bulgur that lightly fried scallions have been added.