This is a very simple and delicious way to make chicken breast. People are often reluctant to cook with whole chicken breast because it ends up being dry. With my technique, you will have juicy and tender chicken off the grill. This is a wonderful summertime dish with a few simple ingredients.
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Serves 4 people
- 4 whole chicken breasts (skin on)
- 2 medium-sized tomatoes, chopped
- 1/4 cup roughly chopped Italian parsley
- 1/2 cup Marsala wine
- 1/2 cup chicken stock
- 1/2 stick unsalted butter
- 1 shallot, finely chopped
- 1 clove garlic, finely chopped
- 1/4 tsp fresh lemon or lime juice
Note: This recipe utilizes two sides of the BBQ. Using this technique, we will be using one side of the grill to apply direct, hot heat initially and then we will use the other side of the grill to cook slowly. This technique is based on the same principle the “fast grill & bake” method I often use on steaks and fish. By “shocking” the meat on the outside, it seals the outer layer of the meat and then uses a constant, indirect heat source to cook it through. This method is also based on a three-burner BBQ set. If you do not have this, you can still follow the principles of direct and then indirect heat — OR, if it is winter time, you can do the exact same steps indoors using a frying skillet and the oven.
- Marinate chicken breasts with either “Eddy’s Killer Chicken Rub” or simply with sea salt and fresh ground pepper
- Fire up the BBQ and place chicken breasts, skin side down, on the farthest side of the grill for 3 to 5 minutes. This will create beautiful grill marks on the skin.
- Turn on the MIDDLE burner onto high and transfer the chicken breasts to the farthest, unused area of the BBQ. By turning the middle burner on high, the chicken will still benefit from a constant stream of heat but the flames will not directly touch the chicken. Close the lid and let it cook for 15 minutes.
- After 15 minutes, remove chicken from grill and set aside (under cover or aluminum foil)
- In a sauce pan, heat up a few tsp of olive oil on low-medium heat. Sautee shallots and garlic for a few minutes (do not burn) to get the flavour out. Turn the heat up to high, and pour in 1/2 cup marsala wine and 1/2 cup chicken stock and allow it to reduce to 1/4 of the amount.
- After reduction, add lime juice, tomatoes, and parsley, and season to taste with salt & pepper and stir slowly. You only want to heat up the tomato and parsley, not cook it thoroughly.
- Pour sauce onto your chicken and enjoy!