I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Grilled Chicken Piccatta
...in your mind.
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…


  • 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
  • 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


  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