Copycat Carrabba's Tuscan Grilled Chicken
Description
Juicy copycat Carrabba's Tuscan Grilled Chicken made with a bold Italian grill seasoning and buttery garlic herb baste. Ready in 25 minutes on the grill, air fryer, or grill pan.
Ingredients
Italian Grill Seasoning
- 1 tablespoon kosher salt
- 1 tablespoon coarse black pepper
- 1½ teaspoons granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes, optional
Chicken
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 2 tablespoons olive oil
Tuscan Herb Baste
- 4 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 tablespoon minced shallot
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 tablespoon chopped fresh parsley
- Pinch of kosher salt
Instructions
- Make the seasoning: Stir together the salt, pepper, granulated garlic, onion powder, oregano, and red pepper flakes. Set aside 2 to 3 teaspoons and store the rest in an airtight jar.
- Prep the chicken: Pound the chicken breasts to an even ¾-inch thickness. Pat dry, rub with olive oil, and season both sides with the grill seasoning.
- Make the baste: Melt the butter with the olive oil in a small saucepan over medium-low heat. Add the garlic and shallot and cook 1 to 2 minutes until fragrant. Remove from heat and whisk in the lemon juice, vinegar, Dijon, basil, oregano, parsley, and salt.
- Grill: Preheat the grill to medium-high (425–450°F) and oil the grates. Grill the chicken 5 to 7 minutes per side until it reaches 165°F.
- Baste: Brush both sides of the chicken with the baste during the last 2 to 3 minutes of cooking.
- Rest and serve: Rest the chicken for 5 minutes, then brush with remaining baste and serve.
Equipment
- Grill or grill pan
- Meat mallet
- Small Saucepan
- Basting brush
- Instant-read thermometer
Notes
- Air fryer: Cook at 380°F for 16 to 20 minutes, flipping halfway. Baste during the last 3 minutes.
- Grill pan: Cook over medium-high heat for 5 to 6 minutes per side, basting at the end.
- Chicken thighs: Cook boneless thighs to 175°F for the most tender texture.
- Make ahead: The baste keeps in the fridge for up to 1 week. Rewarm before using.
- Storage: Refrigerate leftovers up to 4 days or freeze up to 3 months.
Nutrition
Serving: 1ServingCalories: 248kcalCarbohydrates: 5gProtein: 1gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.5gCholesterol: 31mgSodium: 1768mgPotassium: 107mgFiber: 1gSugar: 0.5gVitamin A: 537IUVitamin C: 4mgCalcium: 42mgIron: 1mg