Here is another impressive recipe that has quickly become a family favorite around my house. This Smoked Carrabba’s style Chicken Marsala on the Big Green Egg is just awesome. The chicken is perfectly seasoned and then topped off with the awesome Marsala sauce.
We love this recipe service with garlic mashed potatoes but if you are not a potato person, it is exceptionally well over fettuccine noodles as well. I hope you enjoy this recipe as much as we do!
Smoked Carrabba’s Style Chicken Marsala Ingredients
- 4 each – Chicken Breasts, Otto’s Chicken is Preferred
Smoked Carrabba’s Style Chicken Marsala Chicken Rub
- 1/2 teaspoon – Ground Black Pepper (which I forgot in the video)
- 1/2 teaspoon – Dried Oregano
- 1/2 teaspoon – Ground Thyme
- 1/2 teaspoon – Dried Parsley Flakes
- 1/4 teaspoon – Garlic Powder
- 1/4 teaspoon – Marjoram
- Extra Virgin Olive Oil, used for binding
Smoked Carrabba’s Style Chicken Marsala Sauce
- 1/4 Cup – Butter
- 2 teaspoons – Red Onion, minced
- 8 ounces – White Mushrooms
- 2 teaspoons – Garlic, minced
- 1/4 cup – Dry Marsala Cooking Wine
- 1 teaspoon – Ground Black Pepper
- 1 Cup – Chicken Broth
- 2 teaspoons – Corn Starch
- 1/4 teaspoon – Parsley
- 2 Tablespoons – Heavy Cream
How to Make the Chicken Marsala Sauce
Start out by melting a 1/4 cup, which is half a stick, of butter in a large saucepan. While the butter is melting, measure out the chicken broth. Mix in the corn starch and set aside.
Once the butter is melted, add in the minced red onion.
Followed immediately by the white mushrooms.
Then add in the minced garlic.
Followed by the Marsala wine. Sauté until the mushrooms become nice and tender.
As the mushrooms are becoming tender, add in freshly ground black pepper.
Once the mushrooms are nice and tender, add the chicken broth that already has the corn starch mixed in.
Mix in the parsley.
Mix in the heavy whipping cream.
Keep the sauce warm while wrapping up the chicken on the Big Green Egg.
How to Make the Rubbed Chicken on the Big Green Egg
In a bowl, create the rub for the chicken. Mix together the oregano, thyme, parsley, garlic powder, marjoram and freshly ground black pepper.
Add a little extra virgin olive oil on the chicken breasts to use as a binder for the rub.
Evenly rub all 4-chicken breast, on both sides, with the homemade rub.
The Big Green Egg should be hovering around 500 – 550 degrees. Grill the chicken breast until they have reached an internal temperature of 165 degrees.
Plate with your vegetable of choice. Add either garlic mashed potatoes or fettuccine noodles followed by the chicken breast and then the chicken Marsala sauce with Mushrooms. Do not forget the french bread with dipping sauce and enjoy!
Carrabba's Style Chicken Marsala on the Big Green Egg
Here is another impressive recipe that has quickly become a family favorite around my house. This Smoked Carrabba’s style Chicken Marsala on the Big Green Egg is just awesome. The chicken is perfectly seasoned and then topped off with the awesome Marsala sauce.
We love this recipe service with garlic mashed potatoes but if you are not a potato person, it is exceptionally well over some fettuccine noodles as well. I hope you enjoy this recipe as much as we do!
Ingredients
- 4 each - Chicken Breast
- Smoked Carrabba's Style Chicken Marsala Chicken Rub
- - 1/2 teaspoon – Ground Black Pepper (which I forgot in the video)
- - 1/2 teaspoon – Dried Oregano
- - 1/2 teaspoon – Ground Thyme
- - 1/2 teaspoon – Dried Parsley Flakes
- - 1/4 teaspoon – Garlic Powder
- - 1/4 teaspoon – Marjoram
- - Extra Virgin Olive Oil, used for binding
- Smoked Carrabba's Style Chicken Marsala Sauce
- - 1/4 Cup – Butter
- - 2 teaspoons – Red Onion, minced
- - 8 ounces – White Mushrooms
- - 2 teaspoons – Garlic, minced
- - 1/4 cup – Dry Marsala Cooking Wine
- - 1 teaspoon – Ground Black Pepper
- - 1 Cup – Chicken Broth
- - 2 teaspoons – Corn Starch
- - 1/4 teaspoon – Parsley
- - 2 Tablespoons – Heavy Cream
Instructions
- Fire up the Big Green Egg and get it dialed into about 500 - 550 degrees. The chicken is cooked over direct heat so no plate setter / conv"egg"tor is needed.
- In a bowl, combine the oregano, thyme, parsley, garlic powder, marjoram and freshly ground black pepper for the rub. Add a thin layer of extra virgin olive oil to act as a binder. Rub all four breasts, both sides, evenly with the rub and set aside until you are ready to grill the chicken.
- Melt butter in a large sauce pan. While the butter is melting, measure out the chicken broth and mix in the corn starch. Set aside.
- Add the red onion, white mushrooms, minced garlic and Marsala wine. Saute until the mushrooms become tender. While cooking the mushrooms, add in the freshly ground black pepper.
- Once the mushrooms are nice and tender, mix in the chicken broth/corn starch mixture.
- Add the parsley and heavy whipping cream. Mix together well and keep warm while the chicken is finished.
- Now that the Marsala sauce is complete, it is time to cook the chicken. Put the chicken on the Big Green Egg and cook it until the internal temperature reaches 165 degrees. Flip the chicken every 2-3 minutes until complete.
- Plate with your favorite veggie and either serve over some garlic smashed potatoes or fettuccine noodles. Don't forget the french bread and dip!
Ben has a bachelor’s degree in construction engineering. When not constructing or remodeling X-Ray Rooms, Cardiovascular Labs, and Pharmacies, you can find him at home with wife and two daughters. Outside of family, He loves grilling and barbequing on his Big Green Egg and Blackstone Griddle, as well as working on projects around the house.
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