My daughter’s favorite meal is Chicken Piccata. Every time we go out to eat if the restaurant has Chicken Piccata I can count on her to order it. The funny thing is 90% of the time 1/2 way through the meal she will turn to me and say, “Yours is so much better.” My secret? I don’t skimp on lemon, butter, or capers in the sauce.
Verdict: Grilling the chicken for Chicken Piccata gives it a different flavor. Use your meat thermometers to never overcook your meats again. Remember chicken breasts should be cooked to 165 degrees so remove them about 160 – 162 degrees because they will rise slightly as they sit. No more dry or over cooked chicken!
Season the chicken on both sides with salt and pepper.
Whisk together the olive oil, capers, parsley and lemon juice in a bowl. Put the chicken in a resealable bag, pour the marinade into the bag and let marinate for at least 30 minutes and up to 2 hours in the refrigerator.
Remove the chicken from the marinade; reserve the marinade. Place the chicken on the grill and close the lid and grill for 5 minutes. Flip the chicken and grill for 3-5 minutes until thermometer reads 160 to 162.
Pour remaining marinade into a sauce pan and cook on medium-high until the mixture boils for several minutes. Remove pan from heat and cover.
During the last 2 to 3 minutes of chicken cooking, add the lemon halves cut-side down and cook until charred in spots. Remove the chicken and lemon to a plate.
Whisk the butter into the marinade until combined, then pour over the chicken. Serve with the grilled lemon over rice or pasta, as desired.