Flamekissed Chicken Parm
When it comes to backyard barbeque, we love taking familiar favorites and giving them a little fire. And nobody does it better than our own Tommy the Butcher. This week, Tommy’s back at the grill with a recipe you didn’t know you needed: Flamekissed Chicken Parmesan.
It’s crispy, cheesy, and kissed by open flames for that perfect smoky finish. Forget the frying pan — this is how you do Chicken Parm, butcher style.
Why Flamekissed Chicken Parm?
We’ve all had the classic version: breaded chicken cutlets, rich tomato sauce, and gooey melted mozzarella. It’s a comfort food staple. But throw it over open flames and you unlock a whole new world of flavor.
The char from the grill adds a subtle smokiness that balances beautifully with the tangy sauce and creamy cheese. It’s everything you love about Chicken Parm — but with that backyard BBQ soul.
Watch our step by step guide on how to whip up this chicken parm below!
Smoked Chicken Parmesan
Equipment
- 1 cast iron skillet
- 1 Smoker
- 1 Oven
Ingredients
- 2 Large boneless chicken breasts
- 2 Cup panko breadcrumbs
- 3/4 Cup grated parmesan
- 8 oz mozzarella cheese, sliced or shredded
- 1 quart marinara sauc
16 oz Alabama White Sauce
- 1 Cup mayonnaise
- 1/4 Cup apple cider vinegar
- 1 tbsp prepared horseradish
- 1 tbsp fresh squeezed lemon juice
- 1 tsp 16-mesh black pepper or coarse ground
- 1/2 tsp cayenne
- 1/2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp honey
- Chicken broth as needed to thin out sauce (consistency should be able to just coat the back of as spoon)
Instructions
Alabama while sauce
- Combine all ingredients in a bowl and whisk until fully incorporated.1 Cup mayonnaise , 1/4 Cup apple cider vinegar , 1 tbsp prepared horseradish , 1 tbsp fresh squeezed lemon juice , 1 tsp 16-mesh black pepper or coarse ground , 1/2 tsp cayenne , 1/2 tsp garlic powder , 1 tsp onion powder , 1 tsp honey , Chicken broth
Chicken Parm
- Place halved chicken breast in baking dish or zip top bag, cover with Alabama white sauce and let marinate for a half hour.2 Large boneless chicken breasts
- Heat grill to 425 degrees
- Combine breadcrumbs, parmesan in a deep sided dish or container. Remove the chicken from the Alabama white sauce and dredge in breadcrumb mixture. Add 2 tablespoons olive oil a 12-inch cast iron skillet and place breaded cutlets in. 4 filets will comfortably fit.2 Cup panko breadcrumbs , 3/4 Cup grated parmesan
- Move pan back away from open flame and continue to bake indirectly until internal temperature reaches 165 degrees. Optional: remove from grill and brown under broiler.