Recipe for Perfect Chicken Parmesan on the Barbecue

1. Place a baking dish onto the barbecue, light the burners below the baking dish and set them to low. Once the dish is hot, add the butter and onions, frying until the onions become translucent. Add the garlic and the anchovy paste, continue frying for a moment more. Then add the tomatoes and the herbs, closing up the grill to allow the sauce to simmer. 
2. PRO TIP: If you notice that the sauce is getting too thick, add some water, wine, or chicken stock to loosen it up at any time.
3. One at a time, butterfly the chicken breasts by slicing from the thick side through to the thin side. Place the chicken between two sheets of plastic wrap and pound them until they are about ½ an inch thick using a rolling pin or the flat side of a meat mallet. 
4. In a large flat dish, whisk 2 to 3 large eggs and add a tablespoon of flour. In a separate dish, combine the remaining flour, cornstarch, salt and pepper. And finally, on a baking sheet or a final large flat dish, combine the panko, breadcrumbs, garlic and onion powder and parmesan cheese. 
5. Before breading the chicken, place a cast iron frying pan onto the side burner of your grill. Preheat the pan with one cup of oil until it’s shimmering – about 350*F. You can also place the pan and oil onto the main part of your grill and light the burners directly below it.
6. Coat the chicken in the seasoned flour. Dip the chicken into the egg and then thoroughly coat the egged chicken in the breadcrumb mixture. You can repeat the egg and breadcrumb dip again if you want an even crispier outside. 
7. Once the oil is hot, fry the chicken on both sides until golden brown, about 5 minutes. Drain on paper towel on your warming rack while you continue to fry the rest of the chicken. 
8. Once all of the chicken is cooked, remove the sauce and cast iron frying pan from the grill. Turn off the two middle burners so that you are using indirect heat. Move the chicken to the main grill and spoon some sauce over top and cover that with the sliced mozzarella cheese. Close the lid and continue cooking for an additional 10+ minutes or until the cheese has melted. 
9. Serve on a bed of pasta or onto a big bun and top with extra sauce and some freshly chopped herbs. 

PRO TIP: If you want to keep the chicken super crispy, place the drained chicken onto the warming rack of the barbecue and top with cheese at that time. Continue cooking for an additional 10+ minutes or until the cheese is satisfactorily melted. Serve with pasta and sauce topped with chicken.

This recipe for Perfect Chicken Parmesan on the Barbecue is an ideal recipe to have in your recipe toolbox. It’s delicious, satisfying, and hits all of those notes with umami and crunchiness, that cheesy, comforting, goodness that makes those comforting recipes so perfect. What recipes do you have in your repertoire that are second nature and you make on your barbecue? Share your best comforting BBQ recipes and photos on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrills.

Happy Grilling!