Grilled Chicken Marsala: A Summertime Twist on a Classic

I have such vivid memories of Sunday dinners growing up, and Chicken Marsala was often the star of the show. The rich, earthy sauce, the tender chicken – it was always a comforting and special meal. But standing over a hot stove, pan-frying chicken cutlets in the sweltering summer months? That’s a different story. This Grilled Chicken Marsala recipe brings the beloved flavors of the classic dish outdoors, infusing it with a smoky char that elevates the entire experience.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Dietary Type: Gluten-Free (Check Marsala label)

Ingredients

• Olive oil, as needed
• 16 ounces chicken breasts
• 2 ounces low-sodium bacon, cut in 1/4-inch pieces
• Coarse salt
• Fresh ground black pepper
• 5 ounces fresh mushrooms, sliced
• 1/2 cup high-grade dry marsala wine
• 1/2 cup chicken broth
• 2 tablespoons cornstarch
• 4 tablespoons heavy cream (maybe less)
• 1/4 cup fresh flat-leaf parsley, minced

Equipment Needed

• Grill
• Large skillet
• Whisk
• Tongs

Instructions

1. First, season the chicken with salt and pepper. Prepare your grill for medium-high heat. Once the grill is hot, grill the chicken until cooked through, about 5-7 minutes per side, depending on the thickness of the breasts. Ensure the internal temperature reaches 165°F (74°C). Remove from grill and set aside.

2. While the chicken is grilling, prepare the Marsala sauce. Coat a large skillet lightly with olive oil and set over medium-high heat.

3. Add the bacon to the skillet and cook until just crisp and lightly browned. Be careful not to burn the bacon, as the rendered fat will add a wonderful depth of flavor to the sauce.

4. Add the sliced mushrooms to the skillet with the bacon. Cook until they just begin to soften and brown, stirring occasionally, about 5-7 minutes. The mushrooms should release their moisture and then reabsorb it, becoming nicely caramelized.

5. In a small bowl, combine the Marsala wine, chicken broth, and cornstarch. Whisk until the cornstarch is fully dissolved to avoid any lumps in the sauce.

6. With the pan still over medium-high heat, add the Marsala mixture to the skillet. Scrape up any browned bits from the bottom of the pan – these are packed with flavor and will add richness to the sauce.

7. Cook the Marsala mixture until it is reduced by about one quarter, stirring occasionally. This will concentrate the flavors and thicken the sauce slightly, about 5-7 minutes.

8. Stir in the heavy cream and simmer until you get a nicely thickened sauce. You may need slightly less than 4 tablespoons of cream, depending on your preference for sauce consistency. The sauce should coat the back of a spoon.

9. Add the grilled chicken to the pan with the sauce and turn to coat. Reheat for a minute or two, just until the chicken is warmed through. Be careful not to overcook the chicken at this stage, as it can become dry.

10. Serve the Grilled Chicken Marsala with the sauce spooned generously over the top. Sprinkle with freshly minced parsley for a pop of color and freshness.

Expert Tips & Tricks

• Pounding the chicken breasts to an even thickness before grilling ensures they cook evenly and stay tender. Place the chicken between two sheets of plastic wrap or in a resealable bag and gently pound with a meat mallet.
• If you don’t have Marsala wine on hand, you can substitute with a dry sherry or Madeira wine, although the flavor profile will be slightly different.
• To prevent the bacon from splattering excessively, start with a cold skillet and allow the bacon to render slowly over medium heat.
• For a richer sauce, add a tablespoon of butter along with the heavy cream.
• If the sauce becomes too thick, add a splash of chicken broth to thin it out.

Serving & Storage Suggestions

Grilled Chicken Marsala is delicious served over pasta, rice, or mashed potatoes. It also pairs well with roasted vegetables such as asparagus, broccoli, or Brussels sprouts.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken and sauce in a skillet over medium heat, adding a splash of chicken broth if needed to loosen the sauce. You can also reheat it in the microwave, but be careful not to overcook the chicken. Freezing is not recommended, as the sauce may separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	18%
Total Fat	16 g	25%
Saturated Fat	7 g	35%
Cholesterol	95 mg	32%
Sodium	200 mg	8%
Total Carbohydrate	7 g	3%
Dietary Fiber	1 g	4%
Sugars	2 g	4%
Protein	30 g	60%

Variations & Substitutions

• Creamy Mushroom Sauce: Omit the Marsala wine and use all chicken broth for a non-alcoholic version. Add an extra ounce of mushrooms for a more pronounced mushroom flavor.
• Spicy Chicken Marsala: Add a pinch of red pepper flakes to the sauce for a little heat.
• Vegetarian Option: Substitute the chicken with thick slices of portobello mushrooms. Grill the mushrooms until tender and then proceed with the sauce recipe as directed.
• Dairy-Free: Replace the heavy cream with coconut cream for a dairy-free option. The flavor will be slightly different, but still delicious.

FAQs (Frequently Asked Questions)

Q: Can I use chicken thighs instead of chicken breasts?

A: Yes, you can use boneless, skinless chicken thighs. Adjust the grilling time accordingly, as thighs may take slightly longer to cook than breasts.

Q: What is Marsala wine, and where can I find it?

A: Marsala is a fortified wine from Sicily, Italy. It has a distinctive sweet and nutty flavor. You can find it in most liquor stores or in the wine section of well-stocked grocery stores.

Q: Can I make this recipe ahead of time?

A: You can grill the chicken and prepare the sauce separately ahead of time. Store them in separate containers in the refrigerator. When ready to serve, reheat the sauce and add the chicken to warm through.

Q: How do I prevent the chicken from drying out on the grill?

A: Don’t overcook it! Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Also, resting the chicken for a few minutes after grilling allows the juices to redistribute, resulting in a more tender and flavorful chicken.

Q: Can I use dried parsley instead of fresh?

A: While fresh parsley is preferred for its vibrant flavor, you can use dried parsley in a pinch. Use about 1 teaspoon of dried parsley for every tablespoon of fresh parsley.

Final Thoughts

This Grilled Chicken Marsala recipe offers a delightful twist on a classic favorite, perfect for enjoying those warm summer evenings. The smoky char from the grill adds a unique dimension to the rich and savory sauce. Don’t be afraid to experiment with variations and substitutions to make it your own. Gather your friends and family, fire up the grill, and prepare to savor a truly memorable meal! I would love to know what you think, so leave me a comment and tell me about your experience with the recipe. Maybe suggest what you would pair with this amazing dish, I’m always looking for ideas!