Rocco Dispirito | A famous and young celebrity chef

Rocco Dispirito
Grilled Chicken

The passion for cooking Rocco Dispirito had begun at the very young age of 11, and he has never back. At 16 he entered the Culinary Institute of America, and at 18 began working for legendary chefs worldwide. He has opened two popular New York restaurants, authored 13 cookbooks including five New York Times bestsellers in healthy cooking/diets, and starred in the hit series The Restaurant on NBC.

Table of Contents

Rocco Dispirito recipe 1

Grilled Chicken with Avocado Relish


Makes 4 servings

Rocco Dispirito
Grilled Chicken


4 gold Kist Farms’ boneless, skinless chicken breast halves

3 tbsp extra-virgin olive oil, divided

1 large tomato, diced

Salt and freshly ground pepper

3 large avocados, diced

1 medium red onion, diced

1 jalapeno, finely chopped

Juice of 1 lime

½ cup fresh cilantro, roughly



Step 1

Preheat a grill/grill pan/broiler on high. Take each chicken breast and cut in half lengthwise to make cutlets. You’ll end up with 8 cutlets.

Step 2

Coat chicken with 2 tbsp of the olive oil and season generously with salt and pepper. Grill chicken until it is cooked throughout, about 3½ minutes per side (total time depends on thickness).

Step 3

While the chicken is grilling, make the relish: In a medium-size bowl, combine avocado, tomato, onion, jalapeno, lime juice and remaining olive oil. Season to taste with salt and pepper. Gently fold in cilantro.

Serve chicken alongside a mound of the relish.


Rocco Dispirito recipe 2

Broiled Chicken Thighs with Stew of Mushrooms, Corn, and Cabbage

Make 4 servings

Rocco Dispirito
Broiled Chicken Thighs


5 tbsp vegetable oil, divided

3 tbsp garlic paste, or

9 garlic cloves, chopped

Salt and freshly ground pepper

1 8-ounce package sliced cremini mushrooms

1 bunch scallions, sliced thin on a bias

2 lb boneless, skinless chicken thighs

1 16-ounce package coleslaw mix

1 ½ cups frozen corn kernels

¼ cup water

1 12.5 –ounce jar house of Tsang General Tsao Sauce



Step 1

Combine 2 tbsp of vegetable oil with garlic paste. Rub the mixture over chicken thighs to coat. (If desired, put thighs in a resealable plastic bag in the refrigerator and marinate overnight.)


Step 2

Preheat broiler on high. Season chicken generously with salt and pepper. Place chicken on a roasting rack set on a foil-lined rimmed baking sheet. Broil for about 10 minutes. Turn and continue to broil until chicken is just cooked through, 5-6 minutes more.


Step 3

Meanwhile, heat remaining 3 tbsp oil over high heat in a large sauté pan. When the oil is hot, add mushrooms and cook, stirring occasionally, until golden brown, about 6 minutes. Stir in scallions, coleslaw mix and corn, and season to taste with salt and pepper. Cover and cook until cabbage is tender, about 4 minutes.

Step 4

Add general tsao Sauce and water to the vegetable mixture. Season to taste with salt and pepper, if necessary. Serve vegetable mixture with chicken thighs.

Tips: You can cook these two recipes in airfryer.

Collected: Home Cooking The Costco way