Grilled Cast lron Marinara, Orecchiette, & Chicken Parmesan
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!”