We’ve long stood by our belief that anything can be cooked on a grill, but video producer Paris took that idea to a whole new level with this recipe for mouthwatering chicken parmesan on a Primo kamado. With the smoky flavors of a charcoal grill added to the mix, this beloved Italian dish reaches new heights in terms of taste. We bet you’ve never had chicken parmigiana like this before.
Paris joined BBQGuys in 2013 and hasn’t stopped improving the quality of our videos since. When she’s not hunting or fishing, Paris enjoys spending time with her dog (so cute, right?) and finding new and exciting things to grill.
Grilled Chicken Parmesan on the Primo Kamado:
https://www.bbqguys.com/bbq-learning-center/recipes/grilled-chicken-parmesan?utm_source=youtube&utm_medium=org&utm_species=social-org-content&utm_term=post-recipes&utm_campaign=cid108&utm_content=chickenparm-20200326
Shop Primo Kamado Grills:
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Filmed/Produced by: Paris Frederick
Ingredients:
3 boneless, skinless chicken breasts
1 pack spaghetti noodles
Olive oil (enough to coat chicken)
1 small jar of pesto
1 bag shredded mozzarella
1 container shredded parmesan
Chopped fresh basil (for garnish)
For Sauce:
1 jar spaghetti sauce
1 diced red onion
1 orange bell pepper
5 cloves minced garlic
1 tbs olive oil
Seasoning Blend:
4 tbs dry italian herb blend
2 tbs kosher salt
1 tbs black pepper
1 tbs white pepper
1 tbs red pepper flakes
1 tbs garlic powder
For Flattening & Tenderizing Chicken:
Parchment paper or zip-top bag
Meat mallet or rolling pin
INSTRUCTIONS
– Mix together ingredients for seasoning blend, then set aside.
– Lay chicken breasts on a flat surface, either in a zip-top bag or under a layer of parchment paper.
– Hit chicken breasts with a meat mallet or use a rolling pin to help flatten the thicker parts. This will help them cook more evenly.
– Coat both sides of chicken breasts with olive oil and seasoning blend.
– Set chicken in fridge while you preheat the grill and make the sauce.
– Add lit charcoal on top of a base layer of unlit charcoal in your kamado (we recommend a charcoal chimney for this step).
– Place your cooking grates over the coals in your kamado, then shut the lid.
– Open the bottom vent of your Primo kamado to about 2.5 inches, with the top daisy wheel closed and just the smaller holes in the wheel open.
– Let your kamado ease into its preheat while you throw together the sauce. The target temperature for your kamado should be around 375 degrees Fahrenheit.
– On your gas grill or stove burner, place a pan over medium heat with enough olive oil to sauté the veggies for the sauce.
– Sauté the diced onion and bell pepper for about 5 minutes, then add a few pinches of the seasoning blend.
– Once reduced, add garlic to the pan and sauté for about 1 minute.
– Stir in the spaghetti sauce and allow it to simmer on low heat while you grill the chicken.
– If you plan to serve with noodles, boil them before grilling the chicken so you’ll be ready to serve straight from the grill.
– Once grill is preheated to 375 degrees, grill chicken breasts for about 10 minutes on the first side, or until the bottom is golden brown.
– I like to grill the chicken with the kamado lid up for about half of the time, then closed for the other half. This allows the chicken to pick up some flavor from the smoke rolling over it, plus it keeps the charcoal from flaring up too frequently.
– Flip chicken over, then layer on pesto, red sauce from the pan, mozzarella, and parmesan cheese.
– Shut the grill lid and let cook for about 10 minutes, or until the chicken’s internal temperature reaches 165 degrees.
– Remove chicken from the grill, plate over a bed of pasta, and add some extra sauce. Garnish with freshly chopped basil, and enjoy!
Original of the video here
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Video Transcription
Hey guys, welcome to the backyard.I’m Paris, I’ve been at Barbecue Guys
for about the last 7 years producing video.Today, we’re quarantined, so we’re going
to be making Grilled Chicken Parmesan on thePrimo Kamado.Let’s get to it!First up, we’ll mix up a seasoning blend.Toss together some italian herb blend… a
little black pepper… some kosher salt..Garlic powder..Some White pepper, and some crushed red pepper
flakes.Just blend that all together well, we’ll
use this to season the chicken and the redsauce.Next up, it can be helpful to flatten the
thicker parts of the chicken breast out abit.Just lay the chicken on a flat surface, and
cover it with some parchment paper.Give the chicken a few wacks with a meat mallet
or rolling pin, whatever you have on hand..Just to flatten them out a bit.Now we’ll get them seasoned up.Coat both sides with a bit of olive oil, this
will help the seasoning stick, and the chickenbrown up when it hits the grill.Season both sides with the homemade blend,
and toss the chicken in the fridge while youget the grill preheated, and cook up the sauce.Now, as for ignition, my favorite is a chimney
starter.Just make sure you never use lighter fluid,
you don’t want that soaking into the ceramicof your kamado.Pour the lit charcoal over a bed of unlit
coals, then just give everything a stir, soyou get some nice even heat.Pop your grids back in, and close the lid.You’ll want to ease your kamado up to a
preheat of about 375 degrees.Vent settings like this should get you there.While the Kamado preheats, it’s a good time
to cook up the sauce.I’ll be using a jar of tomato sauce, but
I like to pep it up with some fresh sauteedveggies.Throw in some diced onion and bell pepper.A little of the leftover seasoning blend works
great for the veggies too.Cook that down for about 5 minutes, this will
bring out the natural sweetness of the onionand bell pepper.Then, toss in a few cloves of fresh chopped
garlic.Cook that down for about a minute, then it’s
time to pour in your favorite red sauce.Just stir all that in, and let it simmer on
low while you grill up the chicken.You think it’s gonna taste good?Arlight, the grill is nice and preheated.Let’s grill this chicken!I’ll grill it on the first side for about
10 minutes total.I’d say I tend grill chicken about half
with the lid up, and half with the lid down.I like to let it get some nice color, but
also have a chance to soak up some smokeyflavor with the lid down.After about 5 minutes on the first side, i’ll
give it a crosshatch.After grilling about 10 minutes on the first
side, take a peek to see if you have a nicecrust, then give it a flip.Once on the second side, it’s time to assemble
the layers.This is optional, but I like to do a base
layer with some pesto to give it a littlebasil punch.Next up, a couple spoon fulls of red sauce..Top that with a handful of shredded mozzarella..And of course, some shredded parmesan cheese.I like to kind of garnish it with one more
spoon of red sauce.Close the lid and let the chicken cook for
about another 10 minutes on the second side.You’re looking for melty cheese and an internal
temp of 165 degrees.As for plating, of course it goes great on
a bed of spaghetti if you have some aroundthe house.Garnish with a little extra red sauce, and
some fresh chopped basil.And of course for those going a bit low carb,
this plates up delicious by itself as well.You ready to eat some chicken parm?Really good guys, the char from the grill..Little bit of smokeyness..Roasts in that tomato sauce, so good.Sit.Is it good?
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