Smoked Tomato Chicken Caprese | Blackstone Griddles

Chef Nate is using the Blackstone Griddle Pellet Grill Combo to cook up something amazing—Smoked Tomato Chicken Caprese. He's pairing it with cheesy asparagus, and this combo is seriously good. Add some balsamic glaze on top, and your guests will love it!

Smoked Tomato Chicken Caprese: https://blackstoneproducts.com/blogs/recipes/smoked-tomato-chicken-caprese-1

Ingredients
4 boneless, skin-on chicken thighs
2-3 pints grape or cherry tomatoes
6-8 cloves fresh garlic, smashed
1 tbsp. dried oregano
1 leek, thinly sliced
Blackstone Tuscan Herb Seasoning
Blackstone S.P.G. Seasoning
A handful of asparagus, cleaned and trimmed
8-12 slices mozzarella cheese
8 large fresh basil leaves
Balsamic glaze
Grana Padano or Parmigiano Reggiano, grated
Olive oil

Directions
1. Preheat your Blackstone Griddle Pellet Grill Combo to 375°F.

2. On a large sheet tray, combine the tomatoes, garlic, leeks, and dried oregano. Season with Blackstone S.P.G. and Tuscan Herb Seasoning, then drizzle with olive oil. Toss to coat evenly.

3. Place the tray in the pellet grill and cook for 20-30 minutes, until tomatoes are soft.

4. In a large mixing bowl, coat the chicken thighs with olive oil and season with Blackstone S.P.G. and Tuscan Herb Seasonings. Ensure the skin remains attached.

5. Heat your griddle to medium heat. Place the chicken skin-side down and cook for 5-6 minutes, then flip and cook until fully cooked through.

6. Remove the chicken from the griddle and let it rest.

7. In the remaining chicken fat, cook the asparagus until nearly done, about 90% cooked.

8. Stack the asparagus into individual serving piles, place mozzarella slices and basil leaves on top, and cover with a dome to melt the cheese. This should take about 2 minutes.

9. Remove the tomatoes from the pellet grill and mash them together with a fork to create a rustic sauce.

10. To plate, place the cheesy asparagus on the bottom, followed by the chicken thighs. Spoon the mashed tomatoes over the chicken, drizzle with balsamic glaze, and garnish with grated Parmigiano or Grana Padano. Serve hot.

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