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Grilled Chicken Piccatta
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Grilled Chicken Piccatta

Grilled Chicken Piccatta

Of course this is different because it’s grilled, but it’s no less delicious. And the sauce can go pretty much on anything…

Ingredients

  • 3 tablespoons olive oil
  • 3 tablespoons Dijon mustard
  • 3 cloves garlic, minced
  • Juice of 1/2 lemon
  • 1/2 teaspoon red pepper flakes
  • 4-6 chicken leg quarters, or any chicken pieces you like
    Sauce
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 3 tablespoons all purpose flour
  • 2 tablespoons vermouth
  • 2 tablespoons lemon juice
  • 1 1/2 - 2 cups chicken broth
  • 3 tablespoons capers, with 1 tablespoon of the liquid
  • Salt & pepper
  • 3 tablespoons chopped parsley

Directions

  1. Make chicken - combine olive oil, mustard, garlic, lemon juice and red pepper flakes - mix well and brush on all sides of chicken and refrigerate at least a couple hours ( remove from fridge 30-345 minutes before cooking
  2. Grill chicken until beautifully done -approx 160-165 degrees
  3. While it cooks, make sauce: melt butter with oil in a pan, and add garlic.
  4. Stir well and when very fragrant, sprinkle with flor and stir into a paste
  5. Add vermouth & lemon juice, mix to incorporate and slowly start adding broth
  6. Stir until a thin-ish gravy consistency, then stir in capers and parsley
  7. Serve with your chicken

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