Hickory Grilled Chicken Breast Recipe

Pound and Marinate

Pat chicken breasts dry. If breasts are uneven, place between plastic wrap and gently pound to an even 1/2–3/4-inch thickness. In a small bowl whisk together hickory liquid smoke, 2 tbs olive oil, garlic powder, smoked paprika, 1 1/2 tsp kosher salt and 1 tsp black pepper. Brush or coat both sides of the chicken with the marinade and let rest at room temperature 15–20 minutes (or refrigerate up to 2 hours).

Preheat Grill or Grill Pan

Preheat an outdoor grill to medium-high (about 400°F / 205°C) or heat a heavy grill pan over medium-high heat. Oil the grates or pan lightly.

Grill Chicken

Grill the chicken 4–6 minutes per side (depending on thickness) until an instant-read thermometer inserted into the thickest part reads 160–165°F (71–74°C) and the exterior has good grill marks and hickory flavor. Transfer to a cutting board and tent loosely with foil; let rest 5–7 minutes before slicing. (Carryover will bring internal temp to 165°F.)

Bring 4 cups water to a rolling boil in a large pot. Add 1 tbs kosher salt and stir. Add 12 oz penne and cook according to package directions but reduce by 1 minute for slightly al dente — typically 9–11 minutes. Reserve 1/2 cup pasta cooking water, then drain the pasta and return to the pot off heat.

Roast Mushrooms

Preheat oven to 425°F (220°C). On a rimmed baking sheet toss cremini mushrooms with 1 tbs olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. Spread in a single layer and roast 12–15 minutes, stirring once, until browned and caramelized. Remove from oven and set aside.

Blanch Green Beans

While mushrooms roast, bring a small pot of salted water to a boil. Add the trimmed thin green beans and blanch 2–3 minutes until crisp-tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

Sauté Aromatics & Combine

In a large skillet over medium heat add 1 tbs olive oil. Add minced shallot and sauté 1–2 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add roasted mushrooms and blanched green beans to the skillet, toss and cook 1–2 minutes to warm through. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Remove from heat and set aside until sauce is ready.

Make Brown Butter

In a medium saucepan over medium heat melt 6 tbs unsalted butter. Swirl or stir frequently. After the butter foams, watch closely as the milk solids brown and the butter smells nutty — about 4–6 minutes total. Remove from heat immediately once golden-brown flecks appear and there is a toasted aroma to prevent burning.

Finish Sauce

Stir in 1 tbs fresh lemon juice to brighten the butter. Add 2 tbs chopped parsley and 1/2 cup grated Parmesan. If sauce seems too thick or you want to loosen for tossing with pasta, add 1–3 tbs reserved pasta cooking water until the desired consistency is reached. Taste and adjust salt and pepper as needed.

Combine with Pasta & Vegetables

Add the drained penne to the skillet with the vegetables or return pasta to the pot and pour the brown butter sauce over. Toss gently to coat all components, adding up to 1/4 cup reserved pasta water if necessary to create a silky sauce that coats the penne. Warm over very low heat if needed, but avoid cooking the butter further.

Slice the rested grilled chicken breasts on the bias into 1/4–1/2-inch slices. Plate a portion of penne tossed with brown butter, mushrooms and green beans. Arrange sliced chicken over the pasta. Drizzle 1 tsp extra-virgin olive oil over the chicken, sprinkle remaining chopped parsley and additional Parmesan if desired. Serve with lemon wedges to squeeze over the chicken and pasta.