We know what you’re thinking: chicken parm on the grill? Yes, it’s quite possible, as demonstrated by video producer Paris on her Primo kamado. Chicken parmesan already has a special place in our hearts, but the taste of grilled chicken and infusion of smokiness from the kamado grill add new layers of incredible flavor to this classic Italian dish.
Ingredients for Chicken Parmesan
- 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)
Ingredients for Sauce
- 1 jar spaghetti sauce
- 1 diced red onion
- 1 orange bell pepper
- 5 cloves minced garlic
- 1 Tbsp olive oil
Ingredients for Seasoning Blend
- 4 Tbsp dry italian herb blend
- 2 Tbsp kosher salt
- 1 Tbsp black pepper
- 1 Tbsp white pepper
- 1 Tbsp red pepper flakes
- 1 Tbsp garlic powder
Items You'll Need
Instructions for Grilled Chicken Parmesan
- 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!