Grilled chicken with Puttanesca sauce

You'll want to add this flavourful sauce to everything!

30 min
1 hr 30 min

Chef Paul Lillakas is back with a delicious Mediterranean dish you’ll love!

This grilled chicken in puttanesca sauce is the perfect way to kick off grilling season. The sweetness of the canned tomatoes balance out the salty anchovies, olives, and capers to make a rich puttanesca sauce that is full of flavour. If you need a filling and delicious weeknight dinner recipe, rest assured that this dish is one that the whole family will enjoy (your picky eaters won’t even know there’s anchovies in the sauce!)!


Puttanesca sauce


  1. In bowl, whisk together olive oil, honey and sea salt. Add chicken and toss to coat. Cover and refrigerate for at least 1 hour or overnight. 
  2. Meanwhile, heat olive oil in skillet over medium heat. Add anchovy, olives, capers, garlic and basil. Cook, stirring for 1 minute. Add finely chopped tomatoes, sugar, chili flakes, salt (if using) and pepper. Bring to simmer, reduce to low and cook, stirring occasionally, until thickened, about  6-8 minutes. Remove from heat and cover. 
  3. Place chicken onto greased grill over high heat; Close lid and grill, turning once until instant-read thermometer inserted into thickest part of chicken breast reads 155°F (69 C), about 12-16 minutes. Transfer chicken to skillet; cover and let rest for 10 minutes. Top with fresh basil leaves and serve with grilled bread for dipping.

*Tip: Rub freshly grilled bread lightly with a garlic clove for fresh garlic bread!