Best Chicken Grilled Piccata Recipes

Grilled Chicken Piccata image

Provided by Michael Symon : Food Network

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

2 to 3 pounds chicken (I'm using chicken thighs)
Salt and pepper
1/4 cup extra-virgin olive oil
1/4 cup capers
1/4 cup chopped fresh flat-leaf parsley
2 lemons, 1 juiced and 1 cut in half
1/2 cup liquid (I'm using chicken stock)
4 tablespoons unsalted butter, cut into pieces

Steps:

Season the chicken with salt and pepper. Whisk together the olive oil, capers, parsley and lemon juice in a bowl. Put the chicken in a resealable bag, pour the marinade into the bag and let marinate for at least 30 minutes and up to 2 hours in the refrigerator.
Prepare a grill for two-level heat. If using a gas grill, set to medium-high heat on one side and low on the other side. If using a charcoal grill, bank hot coals on one side of the grill.
Remove the chicken from the marinade; reserve the marinade. Place the chicken skin-side up on the hot side of the grill, close the lid and grill for 3 minutes. Flip the chicken and grill for 1 minute, then move to the cooler side of the grill skin-side up.
Pour the marinade and stock into a small saucepan and place on the hot side of the grill. Cover the grill and cook until the chicken measures 160 degrees F, about 10 minutes; make sure the marinade is simmering. During the last 2 to 3 minutes of cooking, add the lemon halves cut-side down and cook until charred in spots. Remove the chicken and lemon to a plate.
Whisk the butter into the marinade until combined, then pour over the chicken. Serve with the grilled lemon.

Creamy Grilled Chicken Piccata image

Provided by Aunt Sukki

Categories Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 tablespoon lemon, juice of
3 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon basil or 1/2 teaspoon oregano
2 boneless skinless chicken breasts
2 cups dry penne pasta
2 tablespoons butter
2 tablespoons lemons, juice of
1 tablespoon minced garlic
1/2 cup half-and-half (or heavy cream)
2 teaspoons dried basil
2 tablespoons capers
1/2 cup grated parmesan cheese

Steps:

Combine first 6 ingredients and mix well. Place chicken in a ziplock bag and pour marinade over chicken. Marinate overnight in the refrigerator.
When ready, grill chicken until done. Allow chicken to rest for a few minutes and then slice into strips to serve over pasta.
While chicken is grilling. Cook pasta according to directions (10-12 minutes).
Reserve 1/2 cup of pasta water and drain.
In same sauce pan, melt butter over medium heat. Whisk in garlic and lemon juice. Pour in half and half and whisk until hot. Add some salt and pepper to taste. Add the parmesan cheese, basil and capers, and heat until cheese is melted. Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary.
Toss in pasta.
Serve in pasta bowls with grilled chicken on top. Sprinkle with more parmesan if desired.

Nutrition Facts : Calories 499.2, Fat 25.7, SaturatedFat 9.9, Cholesterol 75.2, Sodium 1034.4, Carbohydrate 46.1, Fiber 6.2, Sugar 0.5, Protein 22.7

Creamy Grilled Chicken Piccata Recipe - (4.5/5) image

Provided by kayjayjohnson

Number Of Ingredients 17

Chicken
Juice of 1 lemon (3Tbsp)
3 Tbsp olive oil
1 Tbsp minced garlic
1 tsp salt
1/4 tsp black pepper
1/2 tsp basil or oregano
2 boneless, skinless chicken breasts
Pasta
2 cups dried penne pasta
2 Tbsp butter
Juice of 2 lemons (6 Tbsp)
1 Tbsp minced garlic
1/2 cup half and half (or heavy cream)
2 tsp dried basil
2 Tbps capers
1/2 cup grated parmesan cheese

Steps:

Chicken Combine first 6 ingredients and mix well. Place chicken in a ziplock bag and pour marinade over chicken. Marinate overnight in the refrigerator. When ready, grill until done. Allow chicken to rest for a few minutes and then slice into strips to serve over pasta. Pasta While chicken is grilling. Cook pasta according to directions (10-12 minutes). Reserve 1/2 cup of pasta water and drain. In same sauce pan, melt butter over medium heat. Whisk in garlic and lemon juice. Pour in half and half and whisk until hot. Add some salt and pepper to taste. Add the parmesan cheese, basil and capers, and heat until cheese is melted. Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary. Toss in pasta. Serve in pasta bowls with grilled chicken on top. Sprinkle with more parmesan if desired.

Chicken Grilled Piccata image

Provided by Opal Jackson-Cakmak

Number Of Ingredients 1

chicken gilled pasta

Steps:

1. Chicken Juice of 1 lemon (3Tbsp) 3 Tbsp olive oil 1 Tbsp minced garlic 1 tsp salt 1/4 tsp black pepper 1/2 tsp basil or oregano 2 boneless, skinless chicken breasts Pasta 2 cups dried penne pasta 2 Tbsp butter Juice of 2 lemons (6 Tbsp) 1 Tbsp minced garlic 1/2 cup half and half (or heavy cream) 2 tsp dried basil 2 Tbps capers 1/2 cup grated parmesan cheese
2. Chicken Combine first 6 ingredients and mix well. Place chicken in a ziplock bag and pour marinade over chicken. Marinate overnight in the refrigerator. When ready, grill until done. Allow chicken to rest for a few minutes and then slice into strips to serve over pasta. Pasta While chicken is grilling. Cook pasta according to directions (10-12 minutes). Reserve 1/2 cup of pasta water and drain. In same sauce pan, melt butter over medium heat. Whisk in garlic and lemon juice. Pour in half and half and whisk until hot. Add some salt and pepper to taste. Add the parmesan cheese, basil and capers, and heat until cheese is melted. Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary. Toss in pasta. Serve in pasta bowls with grilled chicken on top. Sprinkle with more parmesan if desired.