Italian Grilled Chicken

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I stole this recipe for Italian Grilled Chicken from lifeloveandgoodfood.com who stole it from Carrabba’s Family Restaurant. This delicious grilled chicken is a perfect summer recipe, especially for Father’s Day. Salt, pepper, garlic, onion powder and oregano are mixed together sprinkled on chicken breasts. Then a basting sauce is made by cooking butter, onion, garlic, flour, olive oil, vinegar, Dijon mustard, lemon juice and sugar in a saucepan. Parsley in stirred into the cooked sauce. Then the seasoned chicken is placed on the grill and basted with the sauce. Next the chicken is grilled on both sides while being basted. The finished chicken is basted with the remaining sauce before serving. Since this recipe is stolen from a restaurant, you can enjoy it without the cost of eating out, even if the groceries prices can be expensive.

The ingredients for the spice rub are: 4 tsp salt, 2 tsp black pepper, ½ tsp granulated garlic, ½ tsp onion powder and ½ tsp dried oregano.

In a small bowl the spice rub ingredients are mixed together and set aside.

Then sprinkle the spice mixture evenly on all sides of the chicken. Let rest for 30 minutes while you prepare the basting sauce.

The ingredients for the basting sauce are: 2 tbsp butter, ¼ cup finely diced yellow onion, 4 garlic cloves, 1 tbsp flour, ¼ cup olive oil, ½ cup red wine vinegar, 1 tbsp Dijon mustard, 2 tbsp lemon juice, 1 ½ tbsp sugar and 2 tbsp Italian parsley

Next in a small saucepan over medium-high heat, melt the butter. Add the finely diced onions and cook until tender, about 5 minutes. Then add the garlic and continue cooking for another 30 seconds until fragrant. Stir in the flour and cook for 1 minute, stirring constantly – do not brown.

Next whisk in the olive oil, vinegar, Dijon mustard, lemon juice and sugar.

Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes until slightly thickened.

Remove from the heat and stir in the parsley. Let the mixture cool to room temperature before grilling.

Cook the chicken for 4 to 5 minutes on the first side.

Then flip and baste the other side. Continue grilling and basting, until just cooked through, 5 to 7 minutes, or until an instant-read thermometer inserted in the center reads 155 F.

When done, transfer the chicken to a platter or cutting board. Tent with foil and let rest for 5 minutes before serving.

If you enjoyed this recipe for Italian Grilled Chicken then you can also try Grilled Huli Huli Chicken, Italian BBQ Ranch Grilled Chicken, Grilled Lemon Garlic Chicken and Honey Mustard Grilled Chicken.

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Italian Grilled Chicken

Salt, pepper, garlic, onion powder and oregano are mixed together sprinkled on chicken breasts. Then a basting sauce is made by cooking butter, onion, garlic, flour, olive oil, vinegar, Dijon mustard, lemon juice and sugar in a saucepan. Parsley in stirred into the cooked sauce. Then the seasoned chicken is placed on the grill and basted with the sauce. Next the chicken is grilled on both sides while being basted. The finished chicken is basted with the remaining sauce before serving.
Course Entree
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Servings 4 people

Ingredients

  • 4 boneless skinless chicken breasts

Seasoning Blend

  • 4 tsp salt
  • 2 tsp black pepper
  • ½ tsp granulated garlic
  • ½ tsp onion powder
  • ½ tsp dried oregano

Basting Sauce

  • 2 tbsp butter
  • ¼ cup finely diced yellow onion
  • 4 garlic cloves minced
  • 1 tbsp flour
  • ¼ cup olive oil
  • ½ cup red wine vinegar
  • 1 tbsp Dijon mustard
  • 2 tbsp lemon juice
  • 1 ½ tbsp sugar
  • 2 tbsp Italian parsley

Instructions

  1. Pat the chicken breasts dry with paper towels and place on a tray. In a small bowl combine the salt, pepper, garlic, onion powder and oregano.
  2. Then sprinkle the spice mixture evenly on all sides of the chicken. Let rest for 30 minutes while you prepare the basting sauce.
  3. In a small saucepan over medium-high heat, melt the butter. Add the finely diced onions and cook until tender, about 5 minutes. Add the garlic and continue cooking for another 30 seconds until fragrant.
  4. Stir in the flour and cook for 1 minute, stirring constantly – do not brown. Then whisk in the olive oil, vinegar, Dijon mustard, lemon juice and sugar. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes until slightly thickened.
  5. Remove from the heat and stir in the parsley. Let the mixture cool to room temperature before grilling. The baste will separate, so whisk again before using.
  6. Cook the chicken for 4 to 5 minutes on the first side, then flip and baste the other side. Continue grilling and basting, until just cooked through, 5 to 7 minutes, or until an instant-read thermometer inserted in the center reads 155 F.
  7. When done, transfer the chicken to a platter or cutting board and tent with foil and let rest for 5 minutes before serving.