Grilled Chicken Piccata

Grilled chicken piccata combines smoky, golden brown chicken with a tangy lemon juice and caper sauce for a bright, buttery, and flavorful dish.

Course Main Course

Cuisine Italian American

Prep Time 15

Cook Time 15

Total Time 30

Servings Servings

Calories 494kcal

2 pounds chicken cutlets or boneless skinless breasts, butterflied to create thinner pieces
½ teaspoon freshly cracked black pepper
1 ¾ teaspoons sea salt
3 tablespoons extra-virgin olive oil divided
4 tablespoons unsalted butter divided
1 shallot finely chopped, or yellow onion
1 tablespoon minced garlic from 4-6 cloves
1 ½ cups chicken stock
1 teaspoon lemon zest from 1 lemon, plus more to taste
1 tablespoon fresh lemon juice
2 tablespoons capers drained
Fresh parsley chopped (optional)

Get Recipe Ingredients

Preheat the grill: Set the grill to medium-high heat (375-400°F). Lightly brush the grates with 1 tablespoon olive oil to prevent sticking.
Season the chicken: Pat the chicken dry and season both sides with black pepper and 1½ teaspoons salt. Lightly coat with 1 tablespoon olive oil.
Grill the chicken: Place on the grill and cook for 3-4 minutes per side, or until the internal temperature reaches 165°F.
Rest the chicken: Transfer to a serving platter and loosely tent with foil to keep warm.
Sauté the aromatics: In a 12-inch deep skillet over medium heat, melt 2 tablespoons butter with 1 tablespoon olive oil. Add the shallot and cook for 2 minutes until soft. Stir in the garlic and cook for 1 minute more, until fragrant.
Simmer the sauce: Pour in the chicken stock and bring to a simmer. Cook until the liquid reduces by half (about 4-5 minutes).
Finish with butter & lemon: Lower the heat and stir in the remaining 2 tablespoons butter, capers, lemon zest, and lemon juice. Stir continuously until the butter is fully melted and the sauce is smooth. Avoid boiling to prevent separation.
Coat the chicken: Pour the piccata sauce over the grilled chicken, making sure each piece is well-coated.
Garnish & serve: Sprinkle with fresh parsley and extra lemon zest, if desired. Serve immediately with pasta, rice, grilled vegetables, or a fresh salad, drizzling extra sauce over the top.

Grilling tips: Preheating the grill and lightly oiling the grates prevent sticking. Avoid overcooking to keep the chicken juicy.
Sauce consistency: If the sauce is too thick, add a splash of extra chicken stock to thin it out.
Storage: Store in an airtight container in the fridge for up to 3 days. Reheat gently over low heat.
Serving suggestions: Serve with pasta, roasted potatoes, or a side of sautéed spinach for a complete meal.