Chicken Scarpariello on the barbecue is an iconic Italian-American recipe that combines grilled chicken, chorizo (or Italian sausages), lemon, white wine, and Peppadew peppers for a tangy, fragrant, and tender result. In the BBQ version, the skin is first browned over direct heat before everything is simmered in a cast-iron skillet with a rich broth, creating a glossy and flavorful sauce. Pan-fried potatoes complete this family-style dish, perfect for a weekend meal. Thanks to controlled indirect cooking and good airflow management, smoke is minimized and the grill flavor remains clean and sharp. Ideal for BBQ lovers, this Chicken Scarpariello recipe offers a convivial alternative to classic roasts, while remaining easy to execute on a kettle, with a plancha as a side tool, or on a charcoal grill. Below, you’ll find the history, step-by-step instructions, and diet-friendly variations to adapt it to your health goals.
History of the Recipe
Born in Italian-American trattorias of the Northeastern United States, Scarpariello (“shoemaker’s style”) is a bistro dish: golden chicken, spicy sausages, lemon, and often marinated peppers. The barbecue version keeps those fundamentals but adds the grilled dimension: seared over coals then simmered in cast iron with white wine for an acidic, rich sauce. Peppadew peppers bring the sweet-and-spicy note that modernizes the classic, while pan-fried potatoes reflect the “family style” spirit of Italian-American tables.
Timing
-Prep: 20 minutes
-Cook: 1H30
-Total: 1H50
Ingredients
- 1 chicken cut into 8 pieces
- 4 cooking chorizos or 2 Italian sausages if you prefer milder
- 1 cup dry white wine
- 1 tbsp smoked paprika
- salt/pepper
- 1 tbsp canola oil
- 1 onion, chopped
- 6 garlic cloves, chopped
- 700 ml chicken stock
- 50 g butter
- 2 or 3 lemons
- about 12 Peppadew peppers (stuffed with cheese or not, your choice)
- 4 large firm-fleshed potatoes
Instructions
- Start by cooking the potatoes in water. Remove them while still slightly firm.
- Rub chicken skin with a little canola oil or mustard, then sprinkle with smoked paprika and salt.
- Light your BBQ for indirect cooking, placing coals on only one side.
- While the coals heat up, pan-fry the potato slices in butter or oil in a skillet, or on a plancha if you have one.
- Once the coals are glowing red or white, grill the chicken pieces on all sides directly over the coals for a few minutes to brown the skin (but don’t burn it). Minimize dripping fat onto the coals.
- As soon as the chicken is browned, move it to the indirect zone (no coals underneath). Add the chorizo or sausages next to the chicken and close the BBQ lid for 20 minutes, vents fully open.
- Remove meats from the BBQ and set aside. Don’t worry if they’re not fully cooked yet.
- In a cast-iron skillet directly over the coals, melt the butter and add onion and garlic. Stir regularly for 4–5 minutes to avoid burning. Deglaze with chicken stock and reduce by half. Add lemon zest and juice, white wine, the Peppadew peppers, and finally the chicken pieces and sliced chorizo/sausages. Close the BBQ lid and let simmer for another 20 minutes.
- Also pan-fry the potatoes (cut into 1 cm slices) in butter or canola oil, either in a skillet or on a plancha if available.
- Grill the remaining lemons, cut into quarters, for serving.
Presentation & Sides
Serve directly in the cast-iron skillet: golden chicken pieces, chorizo rounds and Peppadews, all coated in lemony sauce. Sprinkle with extra zest and chopped parsley (optional). For sides: pan-fried potatoes, crisp green salad, or steamed green beans. Drinks: a crisp Italian white (Vermentino, Soave) or a light red (Dolcetto, Barbera). A dry blonde beer also pairs perfectly to refresh the palate.
Diet-Friendly Variations
- Gluten-free: choose certified GF chorizo/sausage and GF chicken stock.
- Dairy-free: replace butter with olive or canola oil.
- Lower sodium: use reduced-salt sausage/chorizo and unsalted stock.
- Lower in saturated fat: halve the chorizo amount and replace butter with canola oil.
- Milder option: use mild Italian sausages instead of chorizo.
🍽️ Nutrition Facts (per serving)
| Nutrient | Amount | % DV |
|---|---|---|
| ⚡ Energy | 1031 kcal | 51.6% |
| 🥩 Protein | 57.14 g | 114.3% |
| 🧈 Fat | 65.16 g | 93.1% |
| 🥥 Saturated | 22.19 g | 110.9% |
| 🐟 Omega-3 | 0.586 g | 36.6% |
| 🍞 Carbohydrates | 43.39 g | 16.7% |
| 🧁 Sugars | 9.05 g | 10.1% |
| 🌾 Fiber | 5.93 g | 19.8% |
| 🫀 Cholesterol | 262.92 mg | 87.6% |
| 🧂 Sodium | 1855.83 mg | 92.8% |
| 🦴 Calcium | 86.2 mg | 8.6% |
| 🩸 Iron | 5.44 mg | 30.2% |
| 🧠 Vit. B12 | 1.35 µg | 56.1% |
Base: 6 servings. Calculated from standard nutrition tables (indicative values, excludes cooking losses/gains).
🧬 Health Sheet – Cancer + Diabetes
This Chicken Scarpariello BBQ recipe is both flavorful and rich in high-quality protein thanks to the chicken. However, it remains relatively high in saturated fats and salt, due to the presence of chorizo (or Italian sausages) and butter. Proper airflow management and indirect cooking help limit the production of harmful compounds, making the dish healthier overall.
🧬 Click to expand
🧬 Cancer Analysis:
✅ Benefits: This preparation mainly uses indirect cooking, which reduces direct contact with the flames and limits the formation of polycyclic aromatic hydrocarbons (PAHs). The acidity of lemon and Peppadew peppers, along with the presence of garlic and onion, provides antioxidants and beneficial sulfur compounds.
⚠️ Caution: Chorizo and sausages are processed meats that often contain nitrites, salt, and saturated fats. The initial searing of the chicken over the coals can generate PAHs if fats drip directly onto the embers.
📌 Recommendations: Maintain sufficient airflow to achieve a clean, thin smoke, blot off excess fat before searing, and avoid flare-ups. Consider replacing chorizo with mild Italian sausages and reducing the amount of cured meat.
🍬 Diabetes Analysis:
✅ Benefits: The dish contains a good proportion of protein, which helps stabilize blood sugar. The potatoes, boiled then cooled before being pan-fried, undergo partial starch retrogradation, which slightly lowers the glycemic index.
⚠️ Caution: Potatoes remain a high-glycemic-load food, and Peppadew peppers add extra sugars.
📌 Recommendations: Serve this dish with a generous portion of green vegetables or salad to increase fiber intake. Use canola oil instead of butter for cooking, and reduce the portion of potatoes if needed.
✅ Health Summary
This dish can be part of a balanced diet, provided the amount of cured meat is reduced, salt intake is controlled, and butter is replaced with oil rich in unsaturated fatty acids. The cooking method, which combines a short sear and cast-iron simmering with controlled airflow, helps limit the formation of carcinogenic compounds.
🧠 Health Tip
Serve this dish with a large amount of vegetables, such as a crisp salad or steamed greens, to boost fiber and protective micronutrient intake. Opt for unsalted broth and leaner sausages to reduce sodium and saturated fat content.
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