Best 4 Grilled Chicken Marsala Recipes

Grilled chicken marsala is a flavorful and versatile dish that is perfect for any occasion. The combination of succulent chicken, rich Marsala wine, and savory herbs creates a taste experience that is sure to impress. This dish can be easily customized to suit your preferences, making it a great choice for both novice and experienced cooks alike. Whether you are looking for a quick and easy weekday meal or an elegant dinner party dish, grilled chicken marsala is sure to become a favorite in your kitchen.

Here are our top 4 tried and tested recipes!

WOOD-GRILLED BREAST OF CHICKEN MARSALA WITH GRILLED CARROTS

Wood-Grilled Breast of Chicken Marsala with Grilled Carrots image

Categories Chicken Garlic Mushroom Low Fat Wheat/Gluten-Free Carrot Marsala Grill/Barbecue Healthy Shallot Self

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

2 tsp ground fennel seeds
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp red pepper flakes
4 boneless, skinless chicken breasts (about 6 oz each)
16 small carrots, peeled
3 1/2 cups marsala
8 pieces dried porcini mushrooms
2 shallots, thinly sliced
4 cloves garlic, smashed
Vegetable-oil cooking spray
4 tbsp light cream
Fresh rosemary sprigs

Steps:

Mix fennel, salt, pepper, and red pepper flakes in a bowl. Sprinkle spice mix over chicken; set aside. Boil carrots for about 4 minutes and remove; dry on a paper towel. Set aside. Bring marsala to a low boil in a small pan over medium heat. Add mushrooms, shallots, and garlic. Season with salt and pepper. Simmer until sauce reduces, about 20 minutes. Discard garlic and set sauce aside. Coat grill with cooking spray and grill chicken 4 to 6 minutes on each side or until cooked through. Grill carrots about 5 minutes, rotating until charred. Return sauce to stove; remove when it simmers, then whisk in cream. Divide carrots among 4 plates and top with chicken, sauce, and a sprig of rosemary.

GRILLED MARSALA CHICKEN & PARMESAN SALAD

Grilled Marsala Chicken & Parmesan Salad image

This is an easy salad to make and can be planned a day ahead. Prep time does not include overnight marinade.

Provided by Allison Williams

Categories Chicken

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

2 boneless skinless chicken breast halves
1 1/2-2 cups marsala wine
2 cloves garlic, chopped
1/2 teaspoon dried thyme
salt & pepper
1 tablespoon olive oil
1 tablespoon red wine vinegar
3 tablespoons fresh grated parmesan cheese
1/2 head romaine lettuce
1/4 large red onion, sliced thin
1/4 cup black olives, sliced

Steps:

Place chicken in a bowl with a lid, add marsala to cover.
Add garlic, thyme, salt& pepper.
Marinate in fridge overnight.
Grill chicken (indoor or outdoor grill), basting often with marinade.
Dressing: mix olive oil, vinegar, and parmesan.
Toss shredded lettuce, red onion, and olives.
Drizzle with dressing and top with slices of grilled chicken.

GRILLED CHICKEN MARSALA AND FARFALLE

Grilled Chicken Marsala and Farfalle image

I had planned on making a regular chicken marsala for dinner but we got 65 degree weather for the first time this spring so I had to open the grill and thought hmmmm...why not make the sauce as I would with a regular marsala and then add the grilled chicken! It was FANTASTIC! This turned out to be more of a deconstructed...

Provided by Monica Keleher

Categories Chicken

Number Of Ingredients 16

Ingredients

4-6 boneless chicken breasts
8-10 cremini mushrooms (or any mushroom you like) sliced
1 1/2 oz proscuitto, diced
one sage leaf finely diced
2 c marsala wine and a bit more if needed
1-2 c chicken stock, unsalted
3 garlic cloves minced
1/2 onion chopped
2 Tbsp unsalted butter
1 Tbsp olive oil
few pinches of granulated garlic
few pinches ground sage
salt and pepper to taste
flour
1 lb dried pasta of your choice, i used farfalle, any short pasta will do
handful of parsley chopped

Steps:

1. Season the chicken with salt, pepper, granulated garlic, and ground sage and set a side.
2. In a deep saute pan melt a bit of butter and a bit of olive oil.on low heat and add the onions. Saute for several minutes. Add the garlic, proscuitto, diced sage. Cook for a few minutes
3. Add a bit more butter and olive oil and add the mushrooms.Combine and mix until the mushrooms are getting a nice color. pinch of salt and pepper
4. Add a bit of flour at at time to the pan. You want it to thicken the sauce but not to become a thick sauce so I just dusted the top of the mixture and stirred. Combine and cook for a few minutes and add the stock and wine
5. While the sauce is simmering go light the grill or grill pan. And put a pot of water on to boil.
6. Cook the chicken at a 10 and 2 angle on the grill to get the great grill marks. Remove the chicken when cooked and add it to the sauce. Simmer Flip the chicken in the sauce and remove when the pasta is done.
7. I also remove some sauce and mushrooms and set a side to top the dish. Drain the pasta and add it to the sauce and cook to marry the sauce and pasta
8. Slice the chicken. Put the pasta on the bottom and the chicken on the sauce top with sauce and parsley! I also added some pecorino romano cheese! Delish!

GRILLED CHICKEN MARSALA

Grilled Chicken Marsala image

so simple and delicious

Provided by Monika Rosales

Categories Chicken

Time 30m

Number Of Ingredients 10

Ingredients

4-6 chicken breasts, boneless and skinless
1 pkg portobello mushrooms
1 small shallot, sliced
1/2 stick butter
2 Tbsp olive oil
1/2 c beef broth
1 tsp cornstarch
1 c marsala wine
1 c water
salt/pepper to taste

Steps:

1. 4-6 chicken breasts pounced into steaks, drizzle with olive oil, salt/pepper
2. grill 2 mins each side, set aside
3. in a skillet, butter, shallots and mushrooms sliced,cook a few mins.
4. add beef bouillon, marsala wine, water, reduce by half
5. thicken with the cornstarch...pour over grilled chicken....serve with mashed potatoes.

Tips:

To ensure the chicken is cooked thoroughly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
For a richer flavor, marinate the chicken in the Marsala wine and herbs for at least 30 minutes before cooking.
If you don't have Marsala wine, you can substitute dry white wine or chicken broth.
To prevent the sauce from curdling, whisk in the cold butter one tablespoon at a time.
Serve the grilled chicken Marsala immediately with your favorite sides, such as mashed potatoes, rice, or pasta.

Conclusion:

Grilled chicken Marsala is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is marinated in a flavorful mixture of Marsala wine, herbs, and spices, then grilled until cooked through. The Marsala wine sauce is rich and creamy, and it perfectly complements the grilled chicken. This dish is sure to be a hit with your family and friends.