Carrabba's Italian Grill was founded by Johnny Carrabba and Damian Mandola in Houston, Texas in 1986. The restaurant features hand-prepared family recipes made from the finest ingredients and prepared to order in an exhibition kitchen. The success of Carrabba's led to the popular PBS cooking show Cucina!, starring Carrabba and Mandola, as well as a series of companion cookbooks. There are currently 240 Carrabba's Italian Grill locations around the country.

Offering Italian-inspired cuisine passed down from our founders’ family recipes, Carrabba’s uses only the best ingredients to prepare fresh and handmade dishes cooked to order in a lively exhibition kitchen. Featuring a wood-burning grill inspired by the many tastes of Italy, customers can enjoy signature dishes, including Chicken Bryan, Spiedino di Mare and a fresh twist on an Italian Classic, Wood-grilled Chicken Marsala. Carrabba’s was voted #1 Italian in the 2014 Consumer Picks Survey by Nation’s Restaurant News.



Tuscan Grilled Chicken

Tuscan Grilled Chicken with Garlic Mashed Potatoes
 and Broccoli with Peppers at Carrabba's

Carrabba's Italian Grill Restaurant Recipe

1 chicken, about 5 pounds, cut into 2 wings, 2 thighs, 2 drumsticks, and 2 breast halves
2 teaspoons Grill Seasoning
3/4 cup Grill Baste

Prepare an outdoor grill for indirect cooking with medium heat. Season the chicken pieces with the grill seasoning. Let stand at room temperature while the grill heats.

Lightly oil the grill grate. Brush the chicken well with some of the grill baste. Place on the grill over a foil pan. Cook, with the grill closed as much as possible, turning and basting well with the grill baste every 10 minutes, until an instant read thermometer, inserted in the thickest part of a breast half reads 165 degrees, about 45 minutes.

Transfer the to to a carving board. Let stand for 5 minutes. Chop each breast in half to make 4 serving pieces and leave the other parts intact. Put the chicken on a serving platter and serve hot.

Grill Baste:
2 tablespoons unsalted butter
1 small yellow onion, finely chopped
4 garlic cloves, chopped
1 tablespoon all purpose flour
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 1/2 tablespoons sugar
2 tablespoons fresh flat leaf parsley, finely chopped

To make Grill Baste: Melt the butter in a medium saucepan over medium heat. Add the onion and cook until softened, about 2 minutes. Add the garlic and cook until the onion is translucent, about 2 minutes.

Sprinkle in the flour, stir well, and cook without browning for 1 minute. Whisk in the oil, vinegar, lemon juice, mustard and sugar. Bring to a boil and reduce the heat to medium low. Add the parsley and cook, whisking often, until lightly thickened, about 5 minutes. Let cool. The baste will separate. Whisk well before using. (The grill baste can be make up to 1 week ahead, cooled, covered and refrigerated. Bring to room temperature before using.) Makes about 1 1/4 cups.

Grill Seasoning:
1/4 cup kosher salt
2 tablespoons freshly ground black pepper
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons granulated onion
1 1/2 teaspoons dry oregano
1/4 teaspoon crushed red pepper flakes

Mix all of the ingredients together in a small bowl. Transfer to an airtight container. (The seasoning can be stored in a cool, dark place indefinitely.)

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