Grilled Chicken "Piccata"

"Piccata" on the grill, with Brussels Sprouts and Garlic Mashed

We love Chicken Piccata;  the lemon and the capers just pop in your mouth.  Yum!  We had a wonderful Italian restaurant here in Clermont a few years ago.  The owner had to close down due to the economy.   He had the most wonderful Piccata.  His secret: “Not a lot of butter.”  That’s right.  Most restaurants overdue the butter.  So I came up with a recipe that “almost” matches the chef’s. 

But in the warm months here in Florida, I cook most of my meals out on the grill.  I ALSO came up with a grilled “bone-in” version that mirrors what the Piccata taste, yet gives you that summertime grilled flavor!

Still too cold to grill where you are?  Remember what I told you in the “Game Day” video; a broiler is an upside down grill.  Broil it!   Or if you are my brother-in-law, you will grill in minus 20 degree weather anyway!

Four every four pieces of chicken (suggest legs and thighs, skin-on) you will need for the following -

Marinade:

½ cup of Dry White Wine
¼ cup Olive Oil
Juice of ½ Lemon
½ Teaspoon Grill Seasoning for Chicken

 For the Sauce/Grilling:

Grill Seasoning for Chicken, to taste
1 tablespoon Olive Oil
1 tablespoon Capers
1/2 cup fresh lemon juice
½ cup Dry White Wine, plus a splash
1/2 cup good quality Chicken Stock, divided
2 tablespoon Cold Butter
2 tbsp. fresh chopped Parsley

Also: Cooking Spray for the grill and Butter Flavored Cooking Spray.

  

To Grill the chicken: Sprinkle extra grill seasoning on chicken, to taste. Spray grill with cooking spray for the grill. Remove chicken from marinade and pat dry.

Here is my trick for great grill marks without the chicken drying out. Place the marinated chicken directly on the grill. Grill about five minutes each side, until skin releases easily. Spay tin foil pan with butter flavored cooking spray.  Add chicken to pan and add a dash of white wine to pan.  Turn off center burner and place plan on grill.  The cooking method is indirect heat.  

Consult grill manufacturer's guide for instructions on how to cook indirectly on your grill.

Cook chicken in tin foil pan for about 10 minutes at 400 degrees.  Turn chicken over  Cook another 15 minutes.  Grills vary, so you want to make sure that the chicken is done and the juices run clear.

To make the sauce:  

Add olive oil and capers to medium skillet.  “Fry” capers for about two minutes in oil.  Whisk in lemon juice and wine, pepper and salt.  Reduce mixture to half.

Remove skillet from heat.  Whisk in one tablespoon of cold butter at a time.  This will thicken up the sauce.   Pour sauce over chicken. 

Top with fresh parsley.

Tip:  Worried that there are no pan juices or "brown bits" on the bottom to make the sauce?  You can add a tablespoon of the pan juices from the cooked chicken to the sauce pan!