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Grilled Chicken & Stuffed Portobellos

A masterclass in high-heat grilling and finishing techniques. This dish utilizes an aggressive, highly acidic marinade to tenderize the poultry, followed by a brilliant "platter sauce" technique where hot, freshly grilled chicken rests directly over compounded herb-butter to create a rich, self-basting glaze.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Course
Ingredients Method

Ingredients
  

The Acidic Marinade & Chicken
  • 8 boneless skinless chicken breast halves
  • 2 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons fresh lime juice about 2 large limes
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse black pepper
The Herb Butter Platter Sauce
  • 2 tablespoons unsalted butter cut into small cubes
  • 2 cloves garlic peeled and minced
  • 2 tablespoons fresh thyme finely chopped
  • 2 tablespoons fresh rosemary finely chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse black pepper
The Stuffed Portobellos
  • 16 Portobello mushroom caps stems and gills removed
  • 2 tablespoons olive oil
  • 1 large white onion peeled and diced (about 1 ½ cups)
  • 1 pound fresh spinach leaves roughly chopped (about 4 cups)
  • 1 8.5-ounce jar sun-dried tomatoes packed in oil, drained and diced

Method
 

The Marinade & Platter Prep
  1. In a large ceramic bowl or sealable plastic bag, combine the soy sauce, Worcestershire sauce, fresh lime juice, kosher salt, and coarse black pepper.
  2. Add the chicken breasts, turning to coat them evenly, and allow them to marinate at room temperature for 15 to 20 minutes.
  3. Prepare the "platter sauce" on a large, heat-proof serving platter by evenly dotting the surface with the small butter cubes, minced garlic, chopped fresh thyme, rosemary, kosher salt, and black pepper. Set aside.
The Stuffed Portobellos
  1. Preheat the oven to 375°F.
  2. In a large sauté pan, heat the olive oil over medium-high heat.
  3. Add the diced white onion and sauté until softened and translucent, about 4 minutes.
  4. Stir in the chopped spinach leaves and diced sun-dried tomatoes, cooking until the spinach is fully wilted.
  5. Arrange the cleaned Portobello mushroom caps on a rimmed baking sheet.
  6. Generously stuff each cap with the warm spinach and sun-dried tomato mixture.
  7. Roast the stuffed mushrooms in the preheated oven for 15 minutes, or until the mushrooms are tender.
The Grill & The Rest
  1. Heat an outdoor grill or heavy cast-iron grill pan over medium-high heat.
  2. Remove the chicken from the marinade (discarding excess liquid) and grill the breasts for 5 to 6 minutes per side, turning only once, until the internal temperature reaches 165°F and the meat yields slightly to the touch.
  3. Transfer the screaming-hot chicken directly from the grill onto the prepared serving platter, placing the meat directly over the compounded herb butter.
  4. Turn each piece of chicken a few times to melt the butter, bloom the garlic, and coat the meat in the resulting sauce.
  5. Tent the platter loosely with aluminum foil and allow the chicken to rest for 5 to 10 minutes to redistribute the juices before serving alongside the roasted stuffed Portobellos.