Grilled Chicken Parmesan Recipe on the Primo Kamado | BBQGuys

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces fat while maintaining texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko gives a lighter texture, while crushed crackers are often cheaper.

Mix together italian herb blend, black pepper, kosher salt, garlic powder, white pepper, and crushed red pepper flakes for seasoning.

Flatten chicken breasts using a meat mallet or rolling pin covered with parchment paper.

Coat both sides of the chicken with olive oil and season with the homemade blend.

Refrigerate the seasoned chicken while preheating the grill.

Use a chimney starter to ignite charcoal, avoiding lighter fluid.

Preheat the kamado grill to about 375°F.

Sauté diced onion and bell pepper in a pan for about 5 minutes until sweet.

Add fresh chopped garlic and cook for about a minute.

Pour in a jar of tomato sauce and let it simmer on low.

Grill the chicken for about 10 minutes on the first side, half with the lid up and half with the lid down.

After 5 minutes, give the chicken a crosshatch.

Flip the chicken after 10 minutes and assemble layers on top: pesto, red sauce, shredded mozzarella, and shredded parmesan.

Close the lid and cook for another 10 minutes until cheese is melted and internal temperature reaches 165°F.

Plate the chicken on a bed of spaghetti or by itself, garnished with extra red sauce and fresh chopped basil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens