Marry Me Chicken

This Marry Me Chicken recipe brings rich flavor to the Z Grill Pellet Grill with a perfect balance of smoky sear and creamy sauce. Bone-in thighs and chicken breasts are seasoned with a bold homemade rub, then seared in a hot cast-iron skillet over cherry wood pellets for irresistible flavor. After a golden crust is achieved, the chicken is finished with a luscious sauce made from garlic, chicken stock, tomato paste, sun-dried tomatoes, heavy cream, Pecorino Romano, and Dijon mustard. The result is tender, juicy chicken coated in a velvety, smoky-savory sauce that pairs beautifully with pasta, mashed potatoes, or crusty bread.

 

Ingredients

Serving Sizes

Candied Bacon

  • 7-12 slices thick-cut bacon
  • 1/2 cup  brown sugar
  • 1/4 cup  maple syrup
  • A sweet rub of your choice

Smoked Sausage Balls

  • 1 package breakfast sausage or a Mild, Sweet or Hot sausage(1Lb)
  • 2 cups shredded sharp cheddar cheese I used white and yellow
  • 1 cup Bisquick Pancake & Baking Mix
  • 1 tbsp chopped garlic
  • 1 tbsp Maple syrup
  • 1/4 c diced jalapeños

Stuffed loaded potato skins

  • 6 small to medium-sized Russet potatoes or a baking potatoes Similar size potatoes works best
  • 1-2 cups ounces fresh shredded cheddar cheese
  • 8 slices bacon (for crumbles)
  • 1/4 cup butter half of a stick
  • 1/4 cup chopped green onion
  • 1/2 chopped Jalapeno

Equipment

  • Z Grills Multitasker 7052B
  • Z GRILLS HICKORY PELLETS or your favorite pellets

     

Instructions

 

          • Prep the Chicken

            Step 1:

            1. Trim chicken breasts and thighs of excess fat and skin.

            2. Mix rub ingredients together in a small bowl.

            3. Coat chicken thoroughly with the rub.

            4. Let rest at room temperature for about 30 minutes.

          • Step 2:  

            Fire Up the Z Grill

            1. Load the Z Grill with cherry pellets.

            2. Remove the drip tray for direct flame access.

            3. Place a heavy sauté pan or cast iron skillet over the flame.

            4. Heat with olive oil until the pan reaches 400–450°F.

          • Step 3:  

            Cook the Chicken

            Thighs:

            1. Place thighs skin-side down in the hot pan. Cook 4 minutes.

            2. Flip and cook another 4–5 minutes, then flip again.

              • Total sauté pan time: 14–15 minutes.

            3. Move thighs to the middle grate above the pan to continue cooking and allow drippings to fall back in.

            4. Breasts:

            5. Lower sauté pan temperature to about 350°F. Add more olive oil if needed.

            6. Cook chicken breasts 4 minutes per side, about 8–10 minutes total.

            7. Remove breasts and thighs to a platter. Collect juices for later.

              • Total thigh cook time (pan + grate): ~24 minutes.

            8.  
          • Step 4:  

            Build the Sauce

            1. Bring sauté pan to ~350°F.

            2. Add 1 tbsp butter + 2 tbsp olive oil + 3 cloves chopped garlic. Sauté 1 minute (don’t burn).

            3. Stir in ¾–1 cup chicken stock. Mix well.

            4. Whisk in 1 heaping tbsp tomato paste until combined.

            5. Add ⅛ cup sun-dried tomatoes. Stir.

            6. Bring to a gentle simmer at 350°F.

            7. Add ½ cup heavy cream, stirring to incorporate. Be careful not to let the cream break.

            8. Simmer 2–3 minutes until sauce begins to reduce slightly.

          • Step 5:  

            Finish with the Chicken

            1. Return the chicken thighs and breasts to the sauté pan along with any juices from the platter.

            2. Coat the chicken well in the sauce — this will help stabilize pan temperature around 350°F.

            3. Stir in:

              • 1–3 tbsp Pecorino Romano (or Parmesan)

              • 1–3 tbsp Dijon mustard

            4. Simmer until the sauce thickens to your liking and chicken is fully coated.

          • Step 6:  

            Serve

            1. Remove the sauté pan from heat.

            2. Transfer the chicken and sauce to a serving platter.

            3. Garnish with fresh thyme or parsley if desired.

            4. Serve hot with pasta, mashed potatoes, or crusty bread to soak up the sauce.

          •  
     

Ingredients

Serving Sizes

Chicken:

  • 2 medium chicken breasts (medium thickness)

  • 4 bone-in, skin-on chicken thighs

Custom Rub:

  • 1 tsp salt

  • 1 tbsp garlic powder

  • 1 tbsp onion powder

  • 1 tsp paprika

  • 1 tsp oregano

  • 1 tsp black pepper

  • 1 tsp red pepper flakes

  • 3 sprigs fresh thyme, chopped (or 1 tsp dried thyme)

For Cooking & Sauce:

  • 3–4 tbsp olive oil (plus more as needed)

  • 1 tbsp butter

  • 3 cloves garlic, chopped

  • ¾–1 cup chicken stock

  • 1 heaping tbsp tomato paste

  • ⅛ cup sun-dried tomatoes, chopped

  • ½ cup heavy cream

  • 1–3 tbsp Pecorino Romano (or Parmesan), grated

  • 1–3 tbsp Dijon mustard

  • Cherry wood pellets (or similar fruitwood)

Equipment

  • Z Grills Multitasker 7052B

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