The Grillionaire's Skillet Smoked Italian Chicken | A Love Story for Your Taste Buds

Calling all grill enthusiasts! Are you ready to elevate your chicken game?

Look no further, because the Grillionaire (imagine a guy who uses outdated references and is pointing to himself with both thumbs i.e. ME) is here to share my family's secret recipe for Skillet Smoked Italian Chicken. It's so good, even the pickiest of eaters will be begging for seconds (or thirds... no judgement here).

BUT before we get into the nitty-gritty of the recipe, let me just say, this dish is like a love letter to your taste buds. It's like Romeo and Juliet, but with chicken and smoky flavors.. You see, my family has always been big on grilling and cooking, but we were getting a little tired of the same old BBQ chicken recipes. So, we decided to spice things up (literally) with some Italian flavors and a kiss of smoke. The result? A delicious, juicy, and flavorful chicken that will have your taste buds doing the cha-cha. Trust me, this recipe is a game-changer. So, without further ado, let's get grilling!

Skillet Smoked Italian Chicken Thighs
½ cup low-fat ricotta cheese
¼ cup freshly grated Parmesan cheese
½ teaspoon Italian seasoning
⅛ teaspoon salt
1 pound skinless, boneless chicken thighs
1 teaspoon garlic powder
salt to taste
1 tablespoon olive oil
1 ½ cups marinara sauce
¾ cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley (Optional)
Preheat the grill to 375°F (190 degrees C).
Combine ricotta cheese, Parmesan cheese, Italian seasoning, and salt in a small bowl and set aside.
Season chicken thighs on both sides with garlic powder and salt.
Heat olive oil in an oven-proof skillet over medium-high heat. Place chicken thighs, smooth-side down in pan and brown, 3 to 4 minutes. Flip thighs over and remove skillet from heat. Top each thigh with an equal amount of ricotta cheese mixture. Spoon marinara sauce over the ricotta cheese and around the chicken thighs.
Bake in the preheated grill until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165°F (74 degrees C). Remove from the grill and leave grill on.
Top chicken with mozzarella cheese and return to the grill until cheese has melted, 2 to 3 minutes. Garnish with parsley and serve.
I served it over egg noodles with garlic mozzarella bread.

Well folks, there you have it. The Grillionaire's Skillet Smoked Italian Chicken recipe. This dish is hotter than a two-dollar pistol and warmer than a mother's love. But don't just take my word for it, fire up your grill and give it a try for yourself. Trust me, one bite of this smoky, flavorful, and juicy chicken and you'll be hooked. And don't be surprised if your friends and family start calling you the grill master after serving this dish.Don't forget to share this recipe with your BBQ buddies and let the smoky love spread. Happy grilling, folks!

Until next time, make sure you eat well, do well, and serve good food! 

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