Description
A smoky, outdoor twist on the classic creamy pasta dish, featuring crispy, smoked chicken thighs served in a rich Parmesan and sun-dried tomato sauce.
Ingredients
Scale
- 4–6 bone-in, skin-on chicken thighs (about 2 lbs)
- Cherry or hickory wood chips/chunks
- Smoked paprika
- Garlic powder
- Onion powder
- Kosher salt
- Black pepper
- 2 tablespoons olive oil
- 1 cup packed sun-dried tomatoes (packed in oil), chopped
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh basil, chopped
- 1 tablespoon cold butter
Instructions
- Pat chicken thighs dry and season generously with a rub of smoked paprika, garlic powder, onion powder, salt, and pepper. Drizzle with olive oil and let sit at room temperature for 15 minutes.
- Preheat smoker or grill to 225°F-250°F using indirect heat. Add wood chips/chunks for smoke.
- Place chicken skin-side up on the cool side of the grill. Smoke for 1.5 to 2 hours until internal temperature reaches 175°F-185°F. For extra crispiness, finish over direct heat for 2-3 minutes per side.
- While chicken smokes, heat a large skillet over medium heat with a splash of olive oil. Sauté minced garlic and red pepper flakes for 30 seconds.
- Add chopped sun-dried tomatoes and cook for 1 minute. Pour in chicken broth and simmer for 2 minutes to deglaze.
- Reduce heat to low, add heavy cream and Italian seasoning. Simmer gently for 3-4 minutes until slightly thickened.
- Remove pan from heat. Gradually whisk in Parmesan cheese until smooth.
- Return to very low heat for 30 seconds, swirl in cold butter, and stir in fresh basil. Adjust salt if needed.
- Rest chicken for 5 minutes, then plate and ladle sauce over the top. Garnish with extra Parmesan and basil.
Notes
Ensure chicken skin is completely dry before smoking for maximum crispiness. Use room temperature cream to prevent sauce separation. Grate your own Parmesan for better melting. Do not rush the smoking process; low and slow yields the best texture.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 650
- Sugar: 4
- Sodium: 850
- Fat: 48
- Saturated Fat: 22
- Carbohydrates: 12
- Fiber: 2
- Protein: 45
Keywords: Marry Me Chicken, grilled chicken, smoked chicken, creamy sun-dried tomato sauce, outdoor cooking, BBQ, dinner recipe