Best 2 Grilled Chicken Parm Recipes
**Grilled Chicken Parmesan: A Delightful Fusion of Italian and American Flavors**
Indulge in the tantalizing symphony of flavors that is Grilled Chicken Parmesan, a culinary masterpiece that seamlessly blends the rustic charm of Italian cuisine with the vibrant spirit of American cooking. Picture succulent chicken breasts, marinated in a zesty blend of herbs and spices, grilled to perfection and topped with melted mozzarella cheese and a rich, velvety tomato sauce. Served over a bed of spaghetti or crisp roasted vegetables, this dish promises an explosion of taste in every bite.
**Grilled Chicken Parmesan Marinade:**
- A flavorful concoction of olive oil, garlic, dried oregano, basil, rosemary, salt, and pepper
- Infuses the chicken with a savory and aromatic essence
**Grilled Chicken Parmesan Sauce:**
- A delectable tomato sauce made with a medley of fresh tomatoes, garlic, onion, basil, and a touch of sugar
- Simmered to perfection, creating a rich and tangy sauce that complements the chicken perfectly
**Grilled Chicken Parmesan Assembly:**
- Grilled chicken breasts are generously topped with the homemade tomato sauce and melted mozzarella cheese
- Baked until the cheese is golden brown and bubbly, resulting in a visually appealing and mouthwatering dish
**Accompaniments:**
- Spaghetti: A classic pairing that allows the flavors of the chicken and sauce to shine
- Roasted Vegetables: A healthier option that adds a colorful and nutritious touch to the meal
**Additional Tips for Grilled Chicken Parmesan Success:**
- Use high-quality chicken breasts for a tender and juicy result
- Grill the chicken over medium heat to prevent burning
- Use freshly grated mozzarella cheese for the best flavor and texture
- Serve immediately for the ultimate hot and cheesy experience
GRILLED CHICKEN PARM
Chicken parm - crisp chicken served with tomato sauce, draped in mozzarella and anointed with grated Parmesan, served perhaps on a hero roll or beside a tangle of pasta - is among the finest dishes of the Italian diaspora in America. There is sweetness and salt to the dish, along with the base creaminess of cheese and the satisfying crunch of the chicken's crust. These combine, especially under a spray of red pepper flakes, to deliver immense satisfaction. This recipe, adapted from one the chef Justin Bazdarich uses at the Speedy Romeo restaurants in New York, moves the preparation of the dish to the grill, and delivers a dish that is smoke-scented and beautiful, with flavors that manage to be both delicate and robust.
Provided by Sam Sifton
Categories main course
Time 1h
Yield 4 to 8 servings
Number Of Ingredients 12
Steps:
- Marinate the chicken. Place the chicken skin-side down in a snug pan or platter with sides, then evenly apply the lemon zest, thyme leaves and 2/3 of the garlic and massage it into the flesh. Pour 1/4 cup of the olive oil over the chicken, and cover with plastic wrap. Refrigerate for a few hours or overnight, or leave on the countertop for an hour or so while you prepare the rest of the dish.
- Make the tomato sauce. Heat broiler on high. Put the tomatoes into a food processor, and pulse a few times to break them up. Pour the chopped tomatoes into a small sheet pan with sides, then slide it directly under the broiler, and allow it to cook until much of the liquid has evaporated and the sauce has become thick, about 10 to 12 minutes. Remove from oven, allow to cool slightly, then pour into a bowl.
- Whisk 2 tablespoons olive oil into the tomatoes, along with a pinch of salt, to taste. Set aside.
- Make the kale. Heat the remaining 2 tablespoons of olive oil in a large sauté pan with a lid over medium-high heat until it shimmers. Add the remaining garlic, and cook until it turns fragrant, about 30 seconds.
- Add kale to the pan, turn the heat to high and add a splash of water. Use a spoon to toss the greens in the oil and water, then cover and cook for approximately 5 to 7 minutes, until the kale is soft and wilted, but still quite green. Remove cover, and continue to cook, stirring occasionally until all the liquid has evaporated, 1 to 2 minutes more. Remove the kale from the pan, sprinkle with basil and set aside.
- When you are ready to cook the chicken, build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn one burner to high, leaving the others off, lower cover and heat for 15 minutes.)
- Put the thighs on the side of the grill without coals, skin-side down, cover the grill and cook until skin is crisp and the flesh has started to whiten, about 12 minutes. Turn the chicken pieces over, and top each one with a piece of mozzarella. Cover the grill again, and cook for an additional 8 minutes or so, or until the cheese has melted entirely and the chicken has cooked through. (Thighs are done when a thermometer inserted in the thickest part of the thigh reads 165 degrees.)
- Ladle the tomato sauce onto a large platter, and top with the cooked kale. Nestle the chicken on top of the kale and sauce. Sprinkle the Parmesan, some red-pepper flakes and a little salt over the top of the chicken, and serve.
Nutrition Facts : @context http, Calories 782, UnsaturatedFat 39 grams, Carbohydrate 11 grams, Fat 62 grams, Fiber 3 grams, Protein 46 grams, SaturatedFat 18 grams, Sodium 1006 milligrams, Sugar 5 grams, TransFat 0 grams
GRILLED CHICKEN PARMESAN SANDWICH
Grilling the chicken cutlet and the tomatoes makes for a playful, summery, and breadcrumb-free twist on this classic Italian-inspired, chicken parmesan sandwich.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 10
Steps:
- Core and halve tomatoes. Slip some garlic into each half, then toss with olive oil, red pepper flakes, and oregano and season with salt and pepper. Brush rolls with olive oil. Grill rolls until toasted and tomatoes until tender. Season chicken and grill one side; flip, then top with Parmesan and mozzarella. Grill until chicken is cooked through and cheese is melted. Make sandwiches with rolls, chicken, and tomatoes.
Tips:
- Prep the Chicken: Make sure the chicken breasts are evenly sized for even cooking. You can use a meat mallet to pound them to an even thickness if needed.
- Use a flavorful marinade: The marinade adds flavor and moisture to the chicken. The recipe uses a simple mixture of olive oil, garlic, herbs, and spices, but you can adjust it to your taste preferences.
- Grill the Chicken: Preheat your grill to medium-high heat and cook the chicken breasts for 6-8 minutes per side, or until cooked through. Baste the chicken with the marinade occasionally to keep it moist.
- Make the Parmesan Crust: Combine grated Parmesan cheese, bread crumbs, and herbs in a shallow dish. Press the cooked chicken breasts into the Parmesan mixture to coat them evenly.
- Finish the Chicken: Transfer the Parmesan-coated chicken breasts back to the grill and cook for an additional 2-3 minutes per side, or until the cheese is melted and golden brown.
Conclusion:
Grilled Chicken Parmesan is a delicious and versatile dish that can be enjoyed as a main course or as part of a larger meal. The combination of grilled chicken, flavorful marinade, and crispy Parmesan crust creates a satisfying and satisfying dish that is sure to please everyone at the table. Serve with your favorite sides, such as pasta, vegetables, or salad, for a complete and satisfying meal.
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