Smoked Chicken Parmesan

Smoked Chicken Parmesan made on the grill with Alabama white sauce, crispy breading, and bold BBQ flavor—Tommy the Butcher’s BBQ twist on a classic.

Course Main Course

Cuisine Italian

Servings 4

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)

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

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.

NOTE: A gas grill can be used as well. Just use an in-direct grilling method only lighting one half (or one side) of your gas grill.

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