Chicken Parmesan on the kettle

[gmc2003]

Well this may be kind of a boring/bland post after seeing so many great meals added to the site this week. But in my quest to eliminate the use of oil to fry foods. I wanted to give this a try and see how it compares.

First the fix'ens: parmesan cheese, mozzarella cheese, onion and gralic powder, salt, pepper, two eggs, Prego marinara sauce, Panko bread crumbs and some weber garlic seasoning.

Before my hands got all chickeny I decided to grate up the parmesan.

...and slice up the mozzarella.

Instead of seasoning the flour. I seasoned the chicken prior to the dredging.

Fired up the Kettle/Vortex combo with a chunk of hickory.

After seasoning and dredging the chicken in flour. They got an egg bath and coated with the panko bread crumbs with some parmesan cheese mixed in. Then onto the grill.

Time is right to quench my thirst.

...and give the main attraction a little flip over.

Add a little sauce to the mixture. I don't like my parmesan chicken swimming in sauce so I just coated oneside.

Then sprinkled the parmesan cheese over. Heck you can't have chicken parmesan without the parmesan.

And finally a couple of slices of mozzarella to each.

This dish cools off rather quickly so no plated shots. Sorry about that.

Overall this was a hit. I don't think I'll be frying the chicken in oil anymore. It was just as crispy and tasty as our traditional method. Thanks for looking. Oh, I almost forgot to mention. It took about 1/2hr to 45 minutes to cook from start-to-finish on the grill. Thanks for giving it a peak.

Chris

 

[SmokinAl]

Awesome Chris!
You just have to love that vortex!
How could something so simple make such a big difference in cooking times & temps!
Al

 

[chilerelleno]

Very nice Chris.
simple and delicious.

I wonder if I'd miss the flavor of the olive oil that'd normally be fried in?

 

[cooker613]

Proves that anything that’s fried, baked, or roasted tastes better from the grill!
And
Did you cook them with the lid off or on?

 

[SmokinVOLfan]

Man that looks great Chris! Simple and quick. Will have to add this to my list of things to try out.

Thanks!

 

[gmc2003]

Awesome Chris!
You just have to love that vortex!
How could something so simple make such a big difference in cooking times & temps!
Al

Thanks Al for the like and kind words. The Vortex has opened up a lot of new doors into the Q'ing world.

Very nice Chris.
simple and delicious.

I wonder if I'd miss the flavor of the olive oil that'd normally be fried in?

Thanks for the read Chile, Although I don't use Olive oil(vegetable here) I don't think you would given that I heavily season the chicken itself and not the flour.

Chris

 

[gmc2003]

Proves that anything that’s fried, baked, or roasted tastes better from the grill!
And
Did you cook them with the lid off or on?

Thanks for the response and like Cooker. I may not go as far as to say anything, but it's pretty darn close. With the Vortex the lid is always on. The premise is that the heat goes straight up and then follows the lid shape down to the grates. Once you remove the lid you basically stop the cooking process. Except for carryover.

Man that looks great Chris! Simple and quick. Will have to add this to my list of things to try out.

Thanks!

It's very quick, simple, and tasty. Clean-up is also a snap, since I use gallon sized zip locks for the dredging of flour and the panko. Thanks SmokinVOlfan for the like and read - appreciate them.

Chris

 

[gmc2003]

Thanks for the like Chile appreciate it.

Chris

 

[motocrash]

Yum! Now I want chicken parm!

 

[petehalsted]

I fried chicken breast for dinner last night, I tried to convince my wife to let me use Italian breadcrumbs and do them on the grill but she wanted Fried Chicken, Mashed Taters, and Gravy. I ain't one to turn down a chance at gravy, but cooking at MIL, using what passes for an electric stove and cookware, and all, 10 inches of clear counter space, I do my dangest to cook every meal outside. But boss won last night, took me 3 batches in the biggest skillet I could find in the cupboards. I will show her your pics and try to sell her on the grill next time!

 

[tropics]

Chris I already used the fried Chicken you did an this is another for me todo Points
Thanks for the great post.
Richie

 

[bbqbrett]

Man, that looks good! Making me hungry.

 

[RiversideSm0ker]

Looks great. Man I love a good chicken parm. I would have put that on sandwiches for sure.

George

 

[RiversideSm0ker]

Well this may be kind of a boring/bland post after seeing so many great meals added to the site this week. But in my quest to eliminate the use of oil to fry foods. I wanted to give this a try and see how it compares.

First the fix'ens: parmesan cheese, mozzarella cheese, onion and gralic powder, salt, pepper, two eggs, Prego marinara sauce, Panko bread crumbs and some weber garlic seasoning.

View attachment 372396

Before my hands got all chickeny I decided to grate up the parmesan.
View attachment 372397

...and slice up the mozzarella.
View attachment 372399

Instead of seasoning the flour. I seasoned the chicken prior to the dredging.
View attachment 372398

Fired up the Kettle/Vortex combo with a chunk of hickory.
View attachment 372400

After seasoning and dredging the chicken in flour. They got an egg bath and coated with the panko bread crumbs with some parmesan cheese mixed in. Then onto the grill.
View attachment 372401
Time is right to quench my thirst.
View attachment 372402

...and give the main attraction a little flip over.
View attachment 372403
Add a little sauce to the mixture. I don't like my parmesan chicken swimming in sauce so I just coated oneside.
View attachment 372404

Then sprinkled the parmesan cheese over. Heck you can't have chicken parmesan without the parmesan.
View attachment 372405

And finally a couple of slices of mozzarella to each.
View attachment 372406
This dish cools off rather quickly so no plated shots. Sorry about that.
View attachment 372407

Overall this was a hit. I don't think I'll be frying the chicken in oil anymore. It was just as crispy and tasty as our traditional method. Thanks for looking. Oh, I almost forgot to mention. It took about 1/2hr to 45 minutes to cook from start-to-finish on the grill. Thanks for giving it a peak.

Chris

Chris,

Do you find that the vortex attachment is doing some nasty damage to the center of your cooking grate? It just seems like that intense heat would do some damage to the cooking grate. When my gas grill finally gives out I have decided that I am going to replace it with a Weber kettle. No more gas for me once this is done. This is one of the upgrades that intrigues me. I like the potential but I'm worried that the intense heat would do some hurt to the grate. I do see some of those grates with the center that removes. I guess that would be a great solution to eliminate the damage. Just curious?

George

 

[zippy12]

Chris

You got me on this one!!! thanks

No words spoken during this meal!

 

[chilerelleno]

Z zippy12
Grand Slam!
That looks fantastic, salivation level: 10
Like!

I'm a big time lover of the combo, boccocini, tomato, basil, balsamic vinegar/evoo dark and some red pepper.

 

[gmc2003]

Yum! Now I want chicken parm!

Thanks Moto, I've been eating allot more chicken then I normally do these days. Gotta mix it up.

I fried chicken breast for dinner last night, I tried to convince my wife to let me use Italian breadcrumbs and do them on the grill but she wanted Fried Chicken, Mashed Taters, and Gravy. I ain't one to turn down a chance at gravy, but cooking at MIL, using what passes for an electric stove and cookware, and all, 10 inches of clear counter space, I do my dangest to cook every meal outside. But boss won last night, took me 3 batches in the biggest skillet I could find in the cupboards. I will show her your pics and try to sell her on the grill next time!

Pete, I know which battles to pick with my wife when it comes to cooking. You have to know when to walk away.

Chris I already used the fried Chicken you did an this is another for me todo Points
Thanks for the great post.
Richie

Thanks Richie, I got to thinking about this from you eggplant parmesan cook a few weeks back. This was a first step, next time I'll be trying it with eggplant.

Kris thanks for the like.

Thanks for the nice words and like folks I really appreciate them.

 

[gmc2003]

Looks great. Man I love a good chicken parm. I would have put that on sandwiches for sure.

George

Thanks George for the read and like - appreciate them.

Chris,

Do you find that the vortex attachment is doing some nasty damage to the center of your cooking grate? It just seems like that intense heat would do some damage to the cooking grate. When my gas grill finally gives out I have decided that I am going to replace it with a Weber kettle. No more gas for me once this is done. This is one of the upgrades that intrigues me. I like the potential but I'm worried that the intense heat would do some hurt to the grate. I do see some of those grates with the center that removes. I guess that would be a great solution to eliminate the damage. Just curious?

George

George, yes it will burn the plating off the grate. The gourmet grate would work perfectly with the Vortex. I have one just haven't used it yet with the vortex because I like to put a chunk of wood over the coals for a little hint of smoke flavor. As far as the plating I have used mine numerous times and the center is showing signs of decay. However since I don't use this grate for anything other the the Vortex and I don't put food in the center section I'm not overly concerned.

Chris

 

[gmc2003]

Chris

You got me on this one!!! thanks

No words spoken during this meal!

Great Job on that chicken Zippy. Like

Chris

 

[idahopz]

Man, that looks good - equal to anything that has been posted!