Sunday, May 12, 2013

Grilled Chicken Cacciatore

Why hello grilling season. Welcome back. I think we got a little spoiled last winter with the mild temperatures. This year is nothing of that nature. We missed you dear sweet grill; Kansas City especially.

Chicken cacciatore is one of my favorite Italian dishes. I happen to enjoy mine with a side of cauliflower mashed potatoes instead of pasta. Traditionally chicken cacciatore takes quite a bit of time to make. My recipe, however, takes almost everything out to the grill to make for a quick and easy Italian meal.

Grilled Chicken Cacciatore
Inspired by Rachel Ray's Grilled Chicken Thighs Cacciatore

1 lb. boneless, skinless chicken thighs
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon gluten-free Worcestershire sauce
1/2 tablespoon Dijon mustard
1 clove minced garlic
1 green bell pepper, cut into thick slices
1 red bell pepper, cut into thick slices
1 onion, cut into quarters
1 box mushrooms
1 14.5 oz. can diced tomatoes, drained
1 teaspoon dried Italian herbs
Salt and pepper to taste

Place the chicken thighs in a large resealable plastic bag. Set aside. In a small bowl, whisk together the olive oil, vinegar, Worcestershire sauce, mustard, and garlic. Pour over the chicken, seal, and shake the bag until the chicken is coated in the marinade. Marinade in the refrigerator for 4 hours or overnight.

Heat your grill. Line a grilling basket with heavy duty aluminum foil. Spray with non-stick cooking spray. Place the grilling basket on one side of your grill and add the mushrooms, peppers, onions, tomatoes, herbs, salt, and pepper. Remove the chicken thighs from the marinade. Discard the marinade. Place the chicken thighs on the grill. Grill the chicken thighs for 5 minutes. Turn the chicken thighs, toss the vegetables, and cook the chicken another 5 minutes or until a meat thermometer reads 165 degrees. Remove the veggies and chicken from the grill. Place the veggies in a large serving dish. Top with the chicken and serve. 

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