If you are anything like me, you probably have a taste for many different types of foods from all over the world. There are such a wide variety of flavors from all different areas and each one has its own special place in the culinary world. One thing that I feel like everybody has in common is a love for Italian food. More specifically, chicken parmesan. (or is it parmigiana) I mean what’s not to like? A tasty protein, beautiful red tomato sauce and copious amounts of stretchy cheese melted over the top! How can it be bad?
Well, if you are here and reading this, one other thing we probably have in common is a true love for grilling. I mean, this is a grilling and charcoal blog after all! I decided to combine my loves for this cook and make grilled chicken parmesan. It is easy, fun and it is totally delizioso. (That’s Italian for “delicious”, thank you Emer!) Ha-ha. One thing that I found while making this is that I probably could have doubled the sauce recipe and made life much easier for myself. But hey, when do I ever take the easy road anyway? Next time I will do it though!
I hope that you will give this easy and tasty recipe a try. My family goes absolutely crazy whenever I make this at home, and I have a feeling that yours will too. So go outside, light a fire, and cook some deliciousness for your loved ones. They will surely say “grazie” and eat with big smiles on their faces. So, get out and grill and thanks for joining us on this very Italian episode of The FOGO Life. Mangia and enjoy!
- Fill your grill with FOGO Premium Charcoal and prepare the grill for medium high direct heat.
- Clean and prepare the chicken. I recommend cutting each cutlet horizontally to create 2 smaller pieces. Place the chicken in a plastic bag and pound with a meat mallet, rubber mallet, back of a small fry pan or rolling pin to attain even thickness of the cutlet.
- Sprinkle the chicken with the Italian Seasoning and set aside.
- If your grill has room for the pan and the chicken, place the pan in the center of the grill and put enough oil to coat the bottom. When oil is hot and shimmery, add the shallot and garlic. Cook for about one minute, until they get aromatic but not browned.
- (If your grill is not large enough to accommodate both the pan and the chicken at the same time, grill your chicken over the heat until and remove it about 10° below your target temperature of 165° internal. After your chicken is done, refer back to step 4.)
- Add the can of tomatoes to the pan and stir. Use the back of a spoon or a spatula to crush the tomatoes down and break apart.
- Place the chicken pieces around the pan while the sauce is cooking and cook the chicken to about 155° internal temperature.
- Once the sauce is heated through and has begun to thicken, tuck the chicken pieces into the sauce in the pan. Spoon any sauce that you can over the top of the chicken and cover in mozzarella and provolone if you are using it. Close the lid.
- Allow the chicken to cook in the sauce until the cheese is fully melted and the sauce is bubbling. Remove from the grill, sprinkle with chopped, fresh basil and serve immediately.