Grilled Chicken Piccata

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!

Grilled Chicken Piccata

  • Servings: 6-8
  • Difficulty: easy
  • Print


  • 2 – 2 1/2 pounds chicken breasts, skinless and boneless, pounded 1″ thick
  • Salt and pepper
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup capers, drained but not rinsed
  • 1/4 cup chopped fresh parsley
  • 2 lemons, 1 juiced and 1 cut in half
  • 1/2 cup chicken stock
  • 4 tablespoons butter
  • rice for serving as desired


  1. Season the chicken on both sides with salt and pepper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Whisk the butter into the marinade until combined, then pour over the chicken. Serve with the grilled lemon over rice or pasta, as desired.

6 Comments Add yours

  1. Pastor Cathy says:

    Must be Italian


  2. makejohncook says:

    I love the idea of grilling the chicken. Thanks for the recipe.


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