They don’t call it Marry Me Chicken for nothing- if your date cooks this for you, you might just hear a proposal before dessert. It’s rich, garlicky, and downright persuasive.
For the Marry Me Sauce:
Start by lighting up your grill, with charcoal pushed to one side for a two-zone setup. The potatoes go on first since they take the longest to cook. Give them a good rinse and scrub to remove any dirt, and peel if you like (we kept the skins on). Once they’re dry, rub them with a bit of olive oil and season them generously with the SPG rub. Wrap each one in foil and place them close to the charcoal on the grill.
While the potatoes are working, turn your attention to the chicken. You can either leave the breasts whole or fillet them for a thinner, faster cook-it’s up to you. Season all over with Dirty Bird rub, making sure to coat them well. Once your grill is hot and steady, place a cast iron skillet over direct heat and add a drizzle of olive oil. When the oil is shimmering, add the chicken and sear it, rotating the skillet as needed for even cooking. Once cooked through, transfer the chicken to a plate to rest. Keep the skillet on the grill-don’t wipe it out-we’ll build the sauce right in it.
With the chicken resting, lower the heat under the skillet by moving it slightly away from the direct coals if needed. Drop in the butter and let it melt fully. Stir in the minced garlic and cook for about 1 minute until fragrant. Then add the tomato paste, Italian rub, and a pinch of red pepper flakes. Stir everything together and let it cook another 1-2 minutes to deepen the flavor.
Raise the heat to medium and pour in the chicken broth. Bring it to a simmer, scraping up any browned bits stuck to the pan from earlier-that's pure flavor. Let it reduce for about 5 minutes until the liquid has halved, stirring now and then. Then pour in the heavy cream and stir continuously for another 4 minutes until the sauce thickens. Reduce the heat to medium-low, add the Parmesan and chopped sun-dried tomatoes, and stir until everything melts together. If the sauce gets too thick, add a splash more cream to loosen it up.
Now it’s time to bring it all together. Nestle the rested chicken breasts back into the skillet, spoon some sauce over them, and let them warm through in that rich, garlicky cream for another 5 minutes. The color should be vibrant, the texture silky, and the smell-well, it might actually turn heads. If you’ve got fresh basil, tear some over the top right before serving for a bit of color and freshness.
Pull the potatoes off the grill, unwrap, and mash with some butter, a dollop of sour cream, and some extra SPG for some
killer
mashed potatoes. Plate by laying a chicken breast on top of the mashed potatoes, and pouring sauce over both. This dish doesn’t need much fuss-just a solid piece of chicken, some smoky spuds, and a sauce that might just get someone to say yes.
Catch you on the next recipe!
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