My favorite way to cook chicken is to roast it whole (butterflied so it shortens the cooking period) on either an outdoor, wood charcoal fired, BBQ or in the oven. I also like braising chicken parts in herbs, potatoes, onions, and white wine and of course the standard chicken cutlet.
A simpler chicken preparation includes roasting chicken breast fillets on an indoor grill pan (and/or Grilled Skinless Boneless Italian Chicken Breasts <Pollo Alla Griglia>). Grilled chicken breast can be tasty if marinated in advance and grilled well to preserve moisture in the meat. Here’s our favorite way to grill chicken breast (which can also, of course, be cooked outside on the BBQ).
Grilled Skinless Boneless Italian Chicken Breasts (Pollo Alla Griglia)
Cook: Vince from Scordo
Ingredients
- 1 bunch of Italian parsley, fined chopped.
- Juice of ½ lemon
- Kosher salt and freshly ground black pepper
- 2 cloves of garlic, chopped coarsely
- 1 tablespoon of dried oregano
- 1 tablespoon of red wine vinegar (imported from Italy if possible)
- ¼ cup of extra virgin olive oil
- 1-1.5 pounds of chicken breast filleted into ¼-1/2 thick pieces
Process
- In a large zip lock bag, add the lemon juice, half of the extra virgin olive oil, garlic, Kosher salt and freshly ground black pepper, dried oregano, and chicken. Zip up the bag and place in the fridge anywhere from 1-3 hours.
- Begin heating a large indoor grill pan and lightly brush the pan with extra virgin olive oil. Remove the chicken from the marinate and lay flat on the grill pan (note you can also apply more freshly ground black pepper and Kosher salt to the chicken prior to grilling, if you'd like). Cook the chicken breast for 4-8 minutes on each side depending on the thickness of the fillet (making sure to turn the chicken only once). In a separate bowl, mix the following ingredients together: extra virgin olive oil, red wine vinegar, a bit of Kosher salt and freshly ground black pepper, and 1-2 tablespoons of chopped parsley.
- Once the chicken is finished cooking move to a large serving plate and drizzle the olive oil/vinegar mixture over the chicken. You can serve the chicken with an arugula salad and roasted potatoes or a side of tomato salad and fresh whole milk mozzarella.
