Grilled Chicken Cacciatore Recipe

Prep and marinate

Pat chicken dry with paper towels. In a bowl mix 3 tbs olive oil, minced garlic, dried oregano, dried basil, lemon zest (if using), 1.5 tsp kosher salt and 1 tsp black pepper. Rub mixture all over chicken thighs. Let rest at room temperature 20–30 minutes or refrigerate up to 2 hours.

Grill the chicken

Preheat grill to medium-high (around 400°F / 200°C). Oil the grates. Place chicken skin-side down and grill 6–8 minutes until deeply browned and grill marks form. Flip and cook an additional 6–8 minutes until internal temperature reaches 160–165°F (71–74°C) depending on thickness. Remove chicken from grill and tent loosely with foil to rest while you finish the sauce (it will finish cooking to safe temperature while resting). Alternatively, you can sear in a hot skillet (6–8 minutes per side) and finish in a 375°F oven for 10–15 minutes.

While chicken is marinating or grilling, make the sauce. Heat 2 tbs extra-virgin olive oil in a large deep skillet or sauté pan over medium heat.

Add the sliced onion and a pinch of salt and cook 4–6 minutes until softened and beginning to caramelize.

Add the sliced green peppers and cook 3–4 minutes until they start to soften.

Add the sliced mushrooms and cook 5–7 minutes, stirring occasionally, until mushrooms have released their liquid and browned.

Stir in 3 minced garlic cloves and cook 30–60 seconds until fragrant but not browned.

Pour in 120 ml dry white wine (or chicken broth) to deglaze the pan, scraping up browned bits. Let it reduce about 2–3 minutes.

Add the crushed tomatoes (28 oz), 2 tbs tomato paste, fresh thyme leaves, bay leaf, 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes. Stir to combine and bring to a gentle simmer.

Reduce heat to low, partially cover, and simmer 12–15 minutes to allow flavors to meld and sauce to thicken slightly. Taste and adjust seasoning.

Stir in 1 tbs capers (if using) and 2 tbs chopped parsley. Keep sauce warm. If sauce becomes too thick, add up to 1/4 cup reserved pasta water to loosen.

When chicken has rested, nestle grilled chicken into the sauce skin-side up and spoon sauce over pieces to coat. Simmer together 2–3 minutes so juices combine.

Bring a large pot of salted water to a rolling boil. Add 12 oz capellini and cook according to package directions (typically 3–4 minutes) until al dente.

Reserve 1 cup pasta cooking water, then drain the pasta quickly.

Return pasta to the pot off the heat, add 1 tbs extra-virgin olive oil, 1/2 cup grated Parmesan and 1/2 cup (120 ml) reserved pasta water as needed. Toss to combine — the starchiness will coat the pasta and create a light sauce. Add additional pasta water a tablespoon at a time if it seems dry.

Divide the capellini among 4–6 plates (depending on appetite). Place 1–2 pieces of grilled chicken on top of each nest of pasta.

Spoon generous amounts of the cacciatore sauce with mushrooms, peppers and onions over the chicken and pasta. Garnish with torn basil leaves and additional chopped parsley. Serve with lemon wedges and extra grated cheese at the table.