GRILLED CHICKEN CACCIATORE

4 portions

4      Chicken Breast, skinless, 6 ounce

as needed  Olive Oil

as needed RiB STARS Rub Me Tender ™ Backyard Chicken Rub

1             Small Green Pepper, cut into strips

1             Small Red Pepper, cut into strips

6 oz.       Crimini Mushrooms, sliced

4 oz.      White Sweet Onion, halved, sliced thin

4 oz.      Grape Tomatoes, washed, whole

1 TB.      Fresh Garlic, minced

1 tsp.     Fresh Oregano, minced

4 leaves Fresh Basil, julienned

1 cup      BBQ Sauce, your favorite

 Heat Source:

Direct fire, medium-high heat.

Low heat direct for simmering.

 Special Tip:

The two special tools I use to grill this item are a grill wok pan and an Emile Henry flame pot with lid for the final braising.

Preparation:

Place the skinned chicken breast on a cutting board and cover with plastic wrap. Pound the breast lightly until it is about 1/4” thick and even from edge to edge. Place the flattened breast in a shallow pan, drizzle the breast with the olive oil and sprinkle the Chicken Rub on both sides. Next prepare all the vegetables for grilling.

Preheat the grill. Grill the chicken on both sides over medium heat to make nice grill marks on the breast. The chicken will cook fast because it is flattened, 2-3 minutes on each side. Lightly oil a wok grill pan and heat. Place all the cut vegetables into the grill pan and sauté quickly over high heat, cooking for about 3 minutes. Slice the grilled chicken breast into strips and add to the vegetables, tossing well. Place all the ingredients into a lightly oil coated braising pan, add the barbecue sauce and bring to a simmer over medium heat. Move the dish to a low heat source and continue simmering for 10 minutes with the pan covered. Remove from the heat and allow to sit for 5 minutes, then serve.

Approximated Grilling Time: 15-18 minutes

Comments

[Sarah Marchant]

My mom fixes chicken cacciatore all the time at our house, but I've never heard of a grilled variation!