Make this, eat it, and enjoy it.
Grilled Chicken Piccata
3 lbs. Boneless Skin on Chicken Thighs
2 Cloves Garlic, minced
1 Lemon, zested and juiced
2 Tsp. Kosher Salt
1 Tsp. Freshly Ground Black Pepper
Sauce
1 Lemon, zested and juiced
2 Cloves Garlic, minced
1 Shallot, minced
3 Tbsp. Butter
2 Tbsp. Capers
1/4 Cup Fresh Chopped Parsley
1/4 Cup White Wine
Pinch of Salt and Freshly Ground Black Pepper
Place the chicken thighs in a bowl, add in the minced garlic, lemon zest, lemon juice, salt, and pepper. Allow to marinate for a minimum of 4 hours.
Pre-heat your grill. Remove the chicken from the refrigerator and allow to sit at room temperature for 30 minutes.
Grill for 8 minutes skin side down. Flip and grill for an additional 8 minutes. Or until the internal temperature reads 165 degrees Fahrenheit. Remove and allow to rest.
While the chicken is grilling. Add a cast-iron pan onto your grill to heat up.
Add in your 2 tbsp.. butter, shallot, garlic, a pinch of salt and allow to sauté for 1-2 minutes. Add in the white wine, capers, lemon juice, cook for 1 minute. Then add in the last tablespoon of butter and parsley stirring constantly. Remove from heat.
Top the chicken with your sauce and serve.
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