Grilled Chicken Parmesan

grilled chicken parmesan

This chicken parmesan is a bit of a deviation from the classic recipe that you may find elsewhere.

Just as you would normally, prepare a fresh sauce over the stove top and prepare your fresh crumb. I would really like to stress preparing the sauce yourself, it just adds so much flavour and colour to the dish that a store bought jar just can’t deliver.

chicken parmesan collage

The part where it deviates most is the cooking method. Instead of frying crumbed chicken in oil you are grilling directly over the coals in the kettle, just like I did last week with my Smoked Pork Cutlets.

The breadcrumbs still get crispy, and of course gain the added flavour of cooking over fire.

chicken parmesan cooking

The rest is nearly the same but instead of baking in the oven, again you will be baking in the indirect zone of the grill.

We have cooked this one a few times recently and it has quickly become on of Sarah’s favourites. Up until now this has been done in the oven but tonight by cooking it over the briquettes on the grill – this chicken parmesan has been taken to the next level.

Grilled Chicken Parmesan
 
Prep time
Cook time
Total time
 
Using fresh ingredients and making the sauce yourself add great flavour and colour to this classic dish.
Author:
Serves: 2
Ingredients
Sauce
  • 2 tablespoons cooking oil
  • Small onion, diced
  • 3 cloves garlic, crushed
  • 2x (400g) tin crushed tomatoes
  • 1 teaspoon salt, flakes
  • 1 teaspoon black pepper, ground
  • ¼ cup fresh basil, chopped
Crumb
  • Staled ciabatta bread, or panko bread crumbs
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 teaspoon salt, flakes
  • 1 teaspoon black pepper, ground
  • 3 tablespoons parmesan, grated
Chicken
  • 2 chicken breasts
  • ½ cup flour
  • 1 egg, beaten
  • ¼ cup fresh basil, chopped
  • Shaved parmesan
  • 6 cherry mozzarella balls, sliced
Instructions
  1. Prepare grill for medium-high indirect heat. Briquettes should be glowing orange once sauce and crumb have been prepared.
  2. Slice the mozzarella and leave to drain on paper towels while preparing the other ingredients for the dish, 3 slices per mozzarella ball.
Sauce
  1. Brown onion and garlic in oil over medium heat in a saucepan, add tomatoes and bring to a boil. Reduce to a simmer and stir in salt and pepper, leave to cook for around 15-20 minutes until sauce has thickened. Stir in basil leaves and remove from heat.
Crumb
  1. Break the ciabatta into manageable pieces and blitz into crumbs in a food processor. Add rosemary and thyme leaves, salt, pepper and parmesan and blitz until combined.
Chicken
  1. Place chicken in ziplock bag or wrap with plastic wrap and flatten with a heavy set cast iron pan. Prepare three plates, one of each with flour, egg and crumb. Coat each piece of chicken with flour, egg and crumb.
  2. Bank glowing orange briquettes to one side of the kettle and replace food grate, grill chicken for around 2-3 minutes per side until crumb has crisped. Remove chicken from heat. Pour half of the sauce into a foil tray or baking dish, set chicken on top and pour on remaining sauce. Cover parmesan and mozzarella. Place in indirect zone of kettle, replace lid and bake for 10-15 minutes until cheese has melted and chicken is cooked through, sprinkle on basil before serving
Notes
I use a foil tray when cooking on the Weber for easy clean up.

I would love for you to try this on your own grill and let me know what you loved, or disliked about this method of cooking this dish.

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4 comments

  1. Lilli · May 19, 2014

    I need this dish in my life! The mozzarella on top would be so good – especially cooked over the fire 🙂

    • Scott · May 19, 2014

      I think that we went overboard on the mozzarella 😀

  2. Femke · May 19, 2014

    Any suggestions as to what you would serve on the side with this? 🙂

    • Scott · May 19, 2014

      When we have this we usually make a meal out of it by using large pieces of chicken – if I was just out of the gym then I’d serve with fries and large glass of beer 😉