Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
November 30, 2021
Bookmark and Share


Print Current Recipe

Grilled Free-range Chicken Breasts
Petti di Pollo sulla Graticola
Region: Italy, Tuscany
Category: Fowl-Grilled
Season: Summer
Difficulty: Easy but special equipment needed

A free-range chicken is so naturally good-tasting that all it needs is a simple grill.  The chicken that ranges freely to feed is superior to a factory-grown chicken, and you may have to ask the butcher specially for it.  A grilled free-range chicken hardly needs an accompanying sauce but you could try the lemon sauce below.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 25 minutes

4 free-range boneless and skinless chicken breast halves (about1 1/4 to 1 1/2 pounds total)

Salt and freshly ground black pepper to taste

Extra-virgin olive oil for drizzling

1. Prepare a charcoal fire or preheat a gas grill for 15 minutes on high.

2. Split the breasts if they are still attached to each other, season with salt and pepper, and drizzle with olive oil. 

3. Place the chicken on the grill and cook, turning only once, until golden brown, about 7 minutes on each side.

Variation: 

This grilled chicken can stand alone, or you could try a tart lemon sauce: melt 2 tablespoons butter in a small pan and pour in the juice and zest from 1 lemon, and 1/2 teaspoon sugar.  Season with salt and pepper.  Cook over medium-high heat until the sauce reduces by half and pour over the chicken or serve on the side.

Note: 

Posted: 12/14/2006



Be notified of updates and events:
 


If you believe that vegetables are the keystone to a sound diet, and if you believe, as more than a few influential cooks do, that many vegetables are best-- and best prepared— in countries that surround the Mediterranean Sea, this [book Mediterranean Vegetables] may prove to be the best of all possible books.  This is a lively reference book that contains a generous number of workable recipes.  Here’s a book that’s likely to make the commute from bedside table to kitchen and back frequently.  Voted Top 10 Cookbooks of 2001 
- William Rice, Chicago Tribune


“Real Stew” is a cookbook that doesn’t put on airs.  “Real Stew” is what it is–an authentic, exhaustive look at 300 recipes for stews, braises, ragouts, goulashes, chowders and the like.
- Larry Bingham, Baltimore Sun

(View all)

© 1999-2021 Clifford A. Wright