Cast Iron Cuisine

The unmistakable sizzle from a cast iron skillet is often enough to make many individual’s mouths water. From the stovetop to the oven to the grill – sometimes all in one recipe – the durability and even distribution of heat that comes from cooking with cast iron can’t be beat. No matter if it’s something sweet or savory, recipes bake evenly, rise to perfection, and are often lined with those perfect, crispy edges that crowds go crazy for. Want a list of cast iron cuisine that will wow your guests? Read on to see what enthusiasts from the Chattanooga area are cooking up.

Photos by Kristina Armstrong

Grilled cast iron marinara

Miles Huff

“Using my cast iron on the grill is one of my favorite kitchen hacks and combines two of my favorite things. This sauce comes out with a smoky kick, and this is a great way to do a lighter version of chicken parmesan paired with your delicious sauce and pasta!” –Miles Huff

Grilled Cast lron Marinara, Orecchiette, & Chicken Parmesan

Miles Huff

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Course Main Course

Cuisine Italian

Servings 4 servings

Ingredients

For the sauce:

Sea salt to taste
16 oz. orecchiette pasta cooked al dente and rinsed (reserve ½ cup pasta water)
2-3 Tbsp. olive oil
1 white or yellow onion finely chopped
20 oz. cherry tomatoes
1 Tbsp. minced garlic
Crushed red pepper flakes to taste
24 oz. store bought or homemade marinara sauce
Small handful of fresh basil leaves cut into ribbons + extra, for topping
2 Tbsp. fresh rosemary 1 Tbsp. if using dried
2 Tbsp. fresh thyme 1 Tbsp. if using dried

For the chicken parmesan:

4 boneless skinless chicken breasts
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. smoked paprika
1 tsp. salt + extra to taste
1 tsp. pepper + extra to taste
¾ cup marinara sauce from cast iron
8 oz. shredded mozzarella cheese + extra for topping
¼ cup shredded parmesan cheese + extra for topping

For the panko topping:

¼ cup salted butter
½ cup panko bread crumbs

Instructions

Bring water to a boil and salt generously with good sea salt. Cook pasta according to package, until al dente, reserving ½ cup of the water. Drain and set aside.

For the sauce:

Turn on the grill, medium heat, and allow to preheat to 375-400°. Pour olive oil into your cool cast iron skillet, add the onion and cherry tomatoes, and place in the center of the grill. Grill until the onions are translucent and the cherry tomatoes begin to burst. You can then use a spatula or tongs to burst the rest of the tomatoes – being careful of the splatter.
Add the minced garlic and crushed red pepper flakes, and cook until fragrant, being careful not to burn it. Once the garlic is fragrant, add marinara sauce and a generous portion of the basil, rosemary, and thyme, and stir until well mixed.
Continue to grill the sauce, stirring occasionally, until the sauce has thickened and is bubbling. Once sauce has thickened, move away from the center of the grill or a cooler area, reducing a burner if needed, while you grill the chicken.

For the chicken parmesan:

While the sauce cooks, season the chicken breasts on both sides with the dried seasonings. Place the chicken on the grill, close the lid, and cook for 6-8 minutes.
Flip the chicken, close the lid, and cook for an additional 5-7 minutes, or until the chicken reads 155°. Flip the chicken again and top each chicken breast with a spoonful of marinara sauce, a pile of shredded mozzarella, and shredded parmesan cheese.
Close the lid and cook until the chicken reads 165° and the cheeses are melted. Remove the chicken to a platter and allow it to rest.

For the panko topping:

While your chicken rests, prepare your toasted panko. Preheat a medium skillet over medium-high heat or on the stovetop or grill. Melt the butter in the pan and add in the breadcrumbs. Stir frequently and toast until crumbs are golden brown and fragrant.

For serving:

Add the cooked pasta and reserved pasta water to your sauce, directly on the grill. Stir until well combined and allow to simmer for 5 more minutes. Remove pasta from the grill, add salt and pepper to taste, and top with some shredded mozzarella and grated parmesan cheese.
Top each chicken breast with a spoonful of the panko breadcrumbs, a few basil ribbons, and serve with a hearty serving of pasta.

Notes

“Using my cast iron on the grill is one of my favorite kitchen hacks and combines two of my favorite things. This sauce comes out with a smoky kick, and this is a great way to do a lighter version of chicken parmesan paired with your delicious sauce and pasta!”

Keyword cast iron skillet, chicken parmesan, lodge cast iron, marinara sauce, Orecchiette pasta

Grilled Cast Iron Marinara, Orecchiette, & Chicken Parmesan