Remove from Favorites Add to Favorites Remove from Favorites Add to Favorites

Black Friday Starts Now! Save extra 15% with code EXTRA15BF

Photo Credit: Elizabeth Newman

Grilled Chicken with Checca

15 MINPrep Time
15 MINCook Time
4Servings
by Giada De Laurentiis
Beginner
Photo Credit: Elizabeth Newman
You must be signed in as a member to print this content

Let the checca sauce and chicken marinade for at least four hours, or ideally overnight, so the poultry soaks up the flavors. 

star

Grilled Chicken with Checca

Servings

4

Prep Time

15 minutes

Cook Time

15 minutes

Image of Grilled Chicken with Checca

Ingredients

    For The Chicken

  • 1/2 cup checca sauce (plus 1/4 cup)
  • 2 pounds 4 small boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • For The Couscous

  • 1 cup water
  • 1/2 teaspoon kosher salt
  • 1/2 cup couscous
  • 1/3 cup checca sauce
  • To Serve

  • 2 cups baby arugula
  • 1 fennel bulb (trimmed and shaved thin)
  • 1 teaspoon lemon juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt

Instructions

  1. In a resealable plastic bag combine the checca and chicken. Seal the bag and toss to coat. Place in the refrigerator and allow to marinate for at least 4 hours or up to overnight.
  2. Preheat a grill or grill pan to medium heat. Allow the chicken to come to room temperature for 10 minutes.
  3. Remove the chicken from the marinade and dry well on paper towels. Season all sides evenly with the salt and drizzle with the olive oil. Place the chicken on the hot grill pan, smooth side down. Cover and allow to cook, undisturbed for 5 minutes. Flip the chicken and cook, covered, for an additional 4 to 5 minutes or until an internal temperature on an instant read thermometer reads 160 degrees. Remove the chicken to a plate and spoon 1 tablespoon of sauce on each breast. Allow to rest for 5 minutes.
  4. Meanwhile, for the checca, bring the water and salt to a boil in a small sauce pan. Turn off the heat and stir in the couscous. Cover and let sit for 5 minutes. Stir in the checca.
  5. In a medium bowl toss together the arugula, fennel, lemon juice, olive oil and salt. Divide the couscous among 4 plates. Top with a sliced chicken breast and some of the salad nestled on the side. Serve with additional checca if desired.

Nutrition

Nutrition

Nutrition Serving Size
4
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
61 grams
Protein
43 grams
Fat
59 grams
Saturated Fat
26 grams
Cholestrol
144 milligrams
Sodium
2357 milligrams
Fiber
3 grams
Sugar
6 grams
Trans Fat
1 grams
Facebook Instagram Pinterest Twitter YouTube Play Cart Email Mailing List Search Dairy Free Nut Free Gluten Free Vegan Vegetarian Delete Close Admin Star Badge Like Comment View More Right Arrow Left Arrow Down Arrow Food Submit Recipe Shop Video Entertaining Living Recipes Ask Giada Family Live Stream Pets Checkmark Lock Lock
nut free

2 comments

  • Author's avatar image
    Kevin Clemmer - Jun 09

    I’ve done veal with checca, and used rice, but the couscous makes me rumble!

  • Author's avatar image
    Lee Towle - Jun 09

    Wonderful mix of flavors and textures. Delicious! I swapped out the couscous for quinoa, just because I had it on hand and it kept it gluten-free. Will be making this again.

Please sign in or create an account to review or comment on recipes.