Grilled Chicken Scarpariello

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  • Level: Easy
  • Total: 1 hr (plus 4 hr marinating)
  • Active: 1 hr
  • Yield: 4 servings
Traditional chicken scarpariello (which translates to shoemaker’s chicken) is a braised dish made with chicken, sausage and pickled peppers, plus a sweet-and-sour pan sauce. We used a vinegary marinade to mimic that signature tart flavor, then we grilled everything.



  1. Season the chicken generously with salt and pepper. Stir together 2/3 cup olive oil, the vinegar, garlic, oregano and rosemary in a medium bowl. Remove 1/4 cup of the mixture for serving and refrigerate. Add the chicken to the bowl and toss to coat. Cover and refrigerate at least 4 hours and up to overnight.
  2. Preheat a grill to medium; oil the grates. Remove the chicken from the marinade to a plate, allowing the excess marinade to drip back into the bowl. Remove the reserved marinade from the refrigerator and bring to room temperature. Put the bell peppers and onion in a separate large bowl, add the remaining 2 tablespoons olive oil, season with salt and pepper and toss.
  3. Arrange the chicken and sausages on the grill. Cook, turning occasionally, until well marked and cooked through, about 20 minutes for the sausages and 25 to 30 minutes for the chicken; add the bell peppers and onion during the last 10 minutes of grilling and cook, turning occasionally, until blistered in spots and tender. Remove to a baking sheet.
  4. Separate the onion into rings; arrange the grilled bell peppers and onion on a platter. Slice the sausages and add to the platter along with the chicken. Spoon the reserved marinade on top, then sprinkle with the pickled cherry peppers and parsley.