Marry Me Chicken

This simple recipe from Nick Nesgoda (@burntpelletbbq) proves that grilling up amazing meals doesn’t have to be complicated. Top any rice or pasta with this smoky, creamy twist on classic grilled chicken and make it a part of your dinner rotation.

Chicken breasts in a creamy sun-dried tomato sauce with herbs in a skillet

1Food Prep10 mins
2Grill Prep10 mins
3The Cook20 mins

Cooking for 6 people

Ingredients

2 lb
boneless, skinless chicken breasts
1 tbsp
olive oil
3 tbsp
SPG Blend (salt, black pepper and garlic powder)
¾ cup
heavy whipping cream
⅓ cup
chopped sun dried tomatoes
½ cup
freshly grated Parmesan cheese
2 tbsp
unsalted butter
3 cloves
minced garlic
½ tsp
dried oregano
½ tsp
crushed red pepper flakes

1Food Prep

Trim excess fat off of chicken.

Mince cloves of garlic.

Chop up sun dried tomatoes.

2Grill Prep

Fuel: We recommend Kingsford™ Grillmaster’s Choice Hardwood Pellets.
Method: Pellet Grill
Temp: 225°F

3The Cook

- Preheat the smoker to 225°F using Kingsford Grillmaster’s Choice Pellets.
- Drizzle 1 tbsp. of olive oil on the chicken breasts then season all sides with SPG.
- Place the chicken on the smoker for 30 minutes until it reaches an internal temperature of 165°F.
- In a skillet, make the "Marry Me" sauce. Add the butter and let it melt then toss in the garlic and let it cook for 2–3 minutes.
- Whisk in 1 tbsp. of flour then slowly pour 1 cup of chicken broth and ¾ cup of heavy whipping cream then bring to a slow simmer.
- Add in ⅓ cup of chopped sun dried tomatoes, ½ cup freshly grated parmesan cheese, the oregano and crushed red pepper flakes then let them cook for 3–4 minutes.
- Add the smoked chicken to the pan and coat it in the sauce.
- Serve with some pasta or rice and enjoy!

Credit: Recipe created by Nick Nesgoda (@burntpelletbbq) on behalf of Kingsford™ Pellets.