Grilled Marry Me Chicken
By Emily Carter
Equipment
- Gas or charcoal grill
- instant-read thermometer
- skillet for sauce
- tongs
Ingredients
Chicken:
- 4 boneless skinless chicken breasts ~6 oz / 170g each — butterfly if over 1 inch thick
- ½ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp Italian seasoning
- ½ tsp onion powder
- 1 tbsp olive oil
Sauce stovetop:
- 2 tbsp oil from the sun-dried tomato jar
- 4 cloves fresh garlic minced
- 1 tbsp double-concentrated tomato paste
- ⅓ cup 55g sun-dried tomatoes in oil, drained and chopped
- ½ cup 120ml low-sodium chicken stock
- 1 cup 240ml heavy cream, minimum 36% fat
- ½ cup 50g freshly grated Parmesan from a block
- ¼ tsp red pepper flakes
- ½ tsp Italian seasoning
- ¼ cup fresh basil leaves torn off heat only
Instructions
- Pat chicken dry. Butterfly any breast over 1 inch thick. Rub with olive oil. Season both sides. Rest 15 minutes at room temperature.
- Preheat the grill to 400°F. Clean and oil the grates.
- Place chicken on direct heat. Grill for 5 to 7 minutes, do not move.
- Flip once. Start the sauce now.
- Grill for another 5 to 7 minutes. Check internal temperature 165°F / 74°C minimum. Move to the indirect zone if surface chars before the center are safe.
- Sauce: Heat the tomato oil. Garlic 60 sec. Tomato paste 90 sec until dark red. Sun-dried tomatoes 30 sec. Stock reduce 2 min. Cream + seasonings simmer gently 3 to 4 min. Off heat Parmesan in 3 stages.
- Rest chicken 5 minutes under foil. Slice against the grain.
- Add to the saucepan. Spoon sauce over. Basil off heat. Serve immediately.
Notes
Thighs 5 to 6 min per side, no butterflying. Flare-up move to the indirect zone, close lid. Store chicken and sauce separately for 4 days in the fridge.