In the hustle and bustle of modern life, finding time to whip up A DECENT, LET ALONE delicious meal can often feel like a near impossible task. Amid the chaos, we all need that one go-to recipe that promises maximum flavor with minimal effort.
Credit where credit is due: Shout out to my mom! She showed me this recipe first, but I have since added my own touches to it.
When time is scarce, simplicity reigns supreme. You want to get as much flavor as possible using just a few ingredients and easy techniques. When I think simple flavor with maximum results, I always use fire as my primary ingredient. A recipe can be good without fire, but many recipes become great by adding huge flavor that only cooking over fire can produce. This can be done directly over the controlled flame such as a Yoder YS640s, on a charcoal grill, or even on a gas grill.
Pro-Tips for multi-zone cooking:
- If using a Yoder Smokers Pellet Grill - Set up for directly over the flame with a 450° setpoint.
- If using a gas grill - light 1-2 burners on the one side and leave 1-2 burners unlit on other side.
- If cooking over charcoal - bank hot coals to one side of grill leaving the other side as a warming zone.
Grilled Chicken with Sautéed Asparagus and Garlic Butter Pasta:
Time needed: 30 min
Preparation - 10 minutes / Cooking – 20 minutes
Serves 4
Ingredients
(These are just the ingredients I use. Feel free to substitute your own):
- 1-1.5 lbs. of boneless skinless chicken breast or chicken thighs (I prefer chicken thighs for flavor and texture)
- Cattleman's Grill Blackening Seasoning
- 1 bunch of asparagus
- 1 tablespoon of sesame oil
- 1-2 tablespoons of avocado oil
- 1 package of Rummo Linguini pasta
- 6 tablespoons of butter
- Black pepper
- Salt to taste
- ½ teaspoon of Urban Slicers White Pizza Mojo
- Shredded asiago cheese (for garnish)
Directions:
Prepare the Chicken Thighs:
Season the chicken thighs generously with Cattleman's Grill Blackening Seasoning. Set them aside to dry brine while you prepare the rest of the meal. (Brining longer is always better, so if you have more time, use it in this step to dry brine for a few more hours in the refrigerator)
Set Up the Grill:
Set up your grill with fire on one side and indirect heat on the other. Place a skillet directly over the flame to preheat in preparation to sauté the asparagus.
Prepare the Asparagus:
Break the asparagus into 1–2-inch pieces and toss them in sesame oil. Season with salt and pepper to taste.
Boil the Fettuccini:
Boil the fettuccini according to the manufacturer's directions until it's al dente.
Sauté the Asparagus:
Add 1-2 tablespoons of Avacado oil to skillet to heat. Place the asparagus in the skillet and sauté until they are tender, but still have a snap in the center. Once they are almost done, move the skillet to the indirect side of the grill to keep warm.
Grill the Chicken Thighs:
With skillet moved to a warming zone, place the chicken thighs directly over the fire. Flip them halfway through cooking to ensure even grilling. If needed, move the chicken in and out of the fire to prevent burning.
Mix
Chicken with Asparagus:
Once chicken is off of the grill, chop it into one-inch pieces and mix in skillet with asparagus.
Prepare the Garlic Butter Pasta:
When pasta is al dente, melt 6 tablespoons of butter. Add black pepper to taste and 1/2 teaspoon of White Pizza Mojo. Toss the cooked pasta in the garlic butter glaze until evenly coated.
Serve and Garnish:
Arrange the garlic butter pasta on plates. Top with the grilled chicken thighs and asparagus. Finish with a generous sprinkle of shredded asiago cheese for an extra burst of flavor.
With a balanced blend of flame-kissed chicken, tender asparagus, and buttery fettuccini, each bite is a celebration of simplicity and flavor. So, the next time you find yourself racing against the clock, remember this recipe for a wonderful weeknight meal. With a few simple ingredients and a touch of creativity, you can turn any ordinary evening into an extraordinary adventure.
Happy Grilling!
