Grilled Tuscan Chicken

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1251, total fat 91 G., saturated fats 26 G., proteins 90 G., carbohydrates 9 G., fiber 2 G., cholesterol 365 mg, sodium 2094 mg, sugar 3 G.

Chicken pieces are grilled in a cast iron skillet with sweet tomatoes, green olives, aromatic herbs, and a splash of vermouth for a delicious and flavorful Tuscan-style dinner. Serve generously sprinkled with fresh basil.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

One whole chicken weighing 2.5 kg, cut into 8 pieces
Olive oil
3 cloves garlic, thinly sliced
120 ml. dry vermouth
2 ox heart tomatoes, cut into 8 pieces
0.5 cups pitted green olives (your favorite variety)
A small bunch of fresh oregano tied with string
1.5 cups chicken broth
2 tablespoons unsalted butter
Fresh basil, torn, for serving
Special equipmentkitchen string

Ingredient Substitution Suggestions

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Recipes with similar ingredients: grilled chicken, salad tomatoes, olive, basil, oregano, vermouth

Cooking the dish according to the recipe:

Preheat the grill, preparing the indirect heat zone. If using a charcoal grill, heat the coals on one side only. If using a gas grill, heat only one side. Heat a large cast-iron skillet on the hot side of the grill.
Season the chicken with salt and pepper on both sides. Brush the skillet with olive oil, then add the chicken pieces, skin side down. Cook for 4-5 minutes, then turn over and add the garlic. Lightly fry until fragrant, then pour in the vermouth. Sprinkle with tomatoes, olives, and a bunch of oregano. Add the chicken broth, season with salt and pepper.

Move the pan to indirect heat and cover. Cook until the chicken is cooked through and the internal temperature reaches 160°F (71°C), 15–20 minutes. Remove the pan from the heat and stir in the butter. Discard the oregano. Sprinkle with basil and serve.

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