Chicken Piccata Recipe

Inspired by Ever Andalo

Time30m

Serves2

whey-brined & grilled, lemon, capers

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Ingredients

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1
Brine the Chicken
In a bowl, combine the whey and salt. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.
2
Prepare the Grill
Preheat your grill to medium-high heat. Brush the grates with a little olive oil to prevent sticking.
3
Grill the Chicken
Remove the chicken from the brine and pat dry. Season with black pepper. Grill each breast for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
4
Make the Sauce
In a skillet, heat the remaining olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the lemon juice and capers, and simmer for 2-3 minutes.
5
Serve
Place the grilled chicken on a serving plate, drizzle the lemon caper sauce over the top, and garnish with chopped parsley.