Grilled Chicken Thigh Piccata

This is Mama Miche, and today, in my magic kitchen: Grilled Chicken Thigh Piccata. 

Easy peasy, lemon squeezy! But wait! There's more! First, marinate the chicken thighs in olive oil with rosemary, red pepper flakes, garlic, and, of course, some Twice Stolen Spice™.  While that's marinating, prepare the sauce with more oil, shallots, capers, garlic, Twice Stolen Spice™, broth, butter, parsley, and the lemon squeezy! Finally!

After grilling the chicken, add the sauce, and taste heaven in a single bite. Make this and make your kitchen magic. MMMK

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Tools

• Grill

• Large bowl or baggy

• Cutting Board 

• Knives

• Measuring cups and spoons

• 6 (12") wooden or metal skewers (if using)

Ingredients

Makes 8  servings

• 8 boneless, skinless chicken thighs

• 1 Tbsp. chopped fresh rosemary

• 1/2 tsp. crushed red pepper flakes

• 4 cloves garlic, finely chopped, divided 

• 1/4 cup plus 1 tbsp. extra-virgin olive oil, divided, plus more for grill  

• 2 lemons, zested, divided 

• 1 1/4 tsp. Twice Stolen Spice™

• 1 shallot, finely chopped

• 2 Tbsp. capers, drained

• 1/2 cup dry white wine

• 1/2 cup chicken broth

• 3 Tbsp. unsalted butter 

• 2 Tbsp. chopped fresh parsley

• 2 Tbsp. finely grated Parmesan

Directions

Prep Time: 15 minutes Cook Time: 30 minutes

Prep

• If using wooden skewers, soak in warm water for at least 15 minutes.

• Pat chicken dry and place in a large bowl. 

• In a bowl or baggy, add rosemary, red pepper, half of the garlic, 1/4 cup oil, half of the lemon zest, and 1 teaspoon Twice Stolen Spice™.

• Toss to coat thighs and let marinate for 15 minutes.

• Juice one of the lemons, reserving the juice. 

• Slice the remaining lemon.

Cook

• In a large skillet or saucepan, heat 1 tablespoon of oil on medium heat.

• When the oil shimmers, add the shallots and a dash of Twice Stolen Spice™, stirring occasionally, until the shallots soften, about 2 minutes. 

• Add capers and remaining garlic.

• Stir until garlic is fragrant, about 2 minutes more.

• Increase heat to medium-high and add wine. 

• Stir until reduced by about two-thirds, about 3 minutes.

• Add broth, stirring occasionally, until reduced by about three-quarters, about 3 minutes. 

• Remove from heat and stir in butter, parsley, and reserved lemon juice until emulsified. 

• Keep warm over low heat.

• Prepare a grill for medium-high heat; preheat 5 minutes. 

• Grill chicken turning halfway through, until charred on both sides and cooked through, 3 to 4 minutes per side, 8-10 total, depending on size.

• Transfer chicken to a platter.

• Grill lemon slices, turning halfway through, until charred, 1 to 2 minutes per side. 

• Add lemons to the platter and top with piccata sauce. 

• Sprinkle with shredded Parmesan cheese and devour!

Notes

1. You can substitute with any protein preference. Chicken or turkey breast, pork loin, and shrimp are also delicious grilled with this sauce.

2. We halved the recipe in the video.