Grilled Chicken Piccata

Grilled Chicken Piccata
Author Lisa Rooks, Pitmaster for Serious Hog BBQ Team
Prep time
20 Min
Cook time
25 Min
Inactive time
4 Hour
Total time
4 H & 45 M

Grilled Chicken Piccata

A grilled twist on a chicken classic

Ingredients

Chicken
  • 2 lbs Springer Mountain Farms Boneless Skinless Chicken Breasts
  • Salt and pepper, to taste
  • 1/4 cup olive oil, divided
  • 1/4 cup unsalted butter, chopped
  • 1/2 cup reduced sodium chicken broth
  • 3 tablespoons finely chopped parsley, divided
  • 1 tablespoon nonpareil capers
  • 3 lemons
  • 3 limes
Marinade
  • 1/3 cup extra-virgin olive oil
  • 2 teaspoons minced garlic
  • 1 teaspoon Italian seasoning
  • 1/4 cup nonpareil capers with juice
  • Zest of 1 lemon plus 2 teaspoons juice
  • Zest of 1 lime plus 2 teaspoons juice

Instructions

  1. Using a meat mallet, pound Springer Mountain Farms Chicken breasts to ½ inch thickness to prevent undercooked/overcooked sections.
  2. Season lightly with salt and pepper on each side.
  3. Whisk together the marinade ingredients.
  4. Place the chicken in a marinade container or large zip lock bag, pour half of the marinade over the chicken and place the other half in the refrigerator until ready to finish preparing the meal.
  5. Refrigerate marinating chicken overnight or a minimum of 4 hours for the meat to absorb the flavor.
  6. Using a full chamber of charcoal, prepare your grill for 2-zone cooking with the coals banked to one side of the grill.
  7. Rub your grill grates with three tablespoons of olive oil to prevent the chicken from sticking.
  8. While the coals heat, remove the chicken and the extra marinade from the refrigerator to bring to room temperature so that it evenly cooks.
  9. Shake the excess marinade from the chicken, and discard the marinade that had the chicken in it.
  10. Place the chicken on the hot side of the grill and cook for 3 minutes on each side, then move the chicken to the cooler side of the grill to finish cooking for another 10-15 minutes.
  11. Once the chicken is on the cool side of the grill, pour the reserved marinade into a small saucepan, whisk in the low sodium chicken broth, the capers, the butter and two tablespoons of the chopped parsley and place on the hot side of the grill.
  12. Brush one tablespoon of olive oil on the lemons and limes and then add them to the hot side of the grill, cut side down, during the last 3 minutes of cooking and cook until lightly charred.
  13. Using a meat thermometer inserted into the thickest part of the meat, ensure the chicken reaches 165°F and then remove the chicken, lemons, and limes from the grill.
  14. Stir the marinade/sauce, remove from heat, and pour over the cooked chicken.
  15. Garnish with the remaining tablespoon of chopped parsley and serve with the grilled lemons and limes on the side.

Notes

Chicken piccata is traditionally an Italian dish made by dredging thin pieces of chicken

in a flour mixture and frying until golden brown and then finishing in a piccata sauce

made with ingredients that include lemon juice, broth, and capers. In this recipe, the flour

is omitted, the chicken is browned on the grill, and the piccata sauce is made with both

lemon and lime sauce for extra flavor. A thin pasta, such as angel-hair pasta works well

with this recipe as it easily absorbs the sauce. Lisa recommends adding steamed green beans to the side for a delicious, easy meal.

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Heather Sinyard