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Grilled Chicken Parmesan

Grilled Chicken Parmesan

by | Published Dec 7, 2017 | Last updated Nov 2, 2021 | 0 comments

Prep Time10 minsCook Time15 minsTotal Time25 minsYields10 Servings
We recently got a hold of RecTec's latest offering, The Bullseye! Anytime we get a new grill at GrillGrate HQ we use it as an excuse to cook lunch for the office staff. After a brief discussion a unanimous decision was made and lunch would be a grilled chicken Parmesan. Grilling the chicken rather than frying it obviously has its health advantages and the pellet grill we grilled it on added a wonderful smoky flavor. A pretty simple and quick recipe made with mostly store bought already prepared ingredients.
Grilled Chicken Parmesan
Nutrition Facts

Serving Size 1 Sandwich

Servings 10

Amount Per Serving
Calories 504
% Daily Value *
Total Fat 22g34%
Saturated Fat 5g25%
Trans Fat 0g
Cholesterol 82mg28%
Sodium 790mg33%
Potassium 23mg1%
Total Carbohydrate 40g14%
Dietary Fiber 3g12%
Sugars 2g
Protein 39g78%

Vitamin A 26%
Vitamin C 4%
Calcium 90%
Iron 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.



Preheat grill to medium high heat or about 600F at the GrillGrate surface.


Place garlic, dried herbs, Cavender’s, olive oil and pesto in a large bowl and mix together. Place chicken cutlets in bowl and toss thoroughly so they get a nice coating of the seasoning mixture.


Arrange the chicken cutlets on the hot GrillGrates and close the lid of the grill. We used the new Bullseye from RecTec to impart a wonderful subtle smoky flavor. Allow chicken to cook for about 7-8 minutes. While the chicken is cooking warm up the marinara sauce and slice the fresh mozzarella.


Open the lid to your grill and flip the chicken cutlets over. Immediately spoon about a tablespoon of warm marinara over the chicken followed by two pieces of fresh mozzarella and a nice sprinkle of parmesan cheese. Close the grill lid, lower the temperature of the grill to medium low or about 350F at the GrillGrate surface and allow the cheese to begin to melt. You do not want to grill the chicken for much longer or all the cheese will melt off and end up on your grates and not in your belly!


Remove the chicken from the grill. Place one piece of chicken on each toasted bolillo roll. We served ours with some pesto pasta salad.


 5 large boneless skinless chicken breasts, sliced in half (cutlets)
 4 cloves of garlic, minced
 1 T dried Italian herb blend
 1 t Cavender’s Greek seasoning
 4 T olive oil blend
 1 T basil pesto
 2 cups excellent quality marinara sauce (we used Rao’s)
 20 1/3” thick slices of fresh mozzarella
 1 cup shredded parmesan cheese
 10 bolillo rolls, split in half and lightly toasted


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