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
1 Food Prep
Trim excess fat off of chicken.
Mince cloves of garlic.
Chop up sun dried tomatoes.
2 Grill Prep
- Fuel: We recommend Kingsford® Grillmaster’s Choice Hardwood Pellets.
- Method: Pellet Grill
- Temp: 225°F
3 The 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.
For safe meat preparation, reference the USDA website.
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