Frogged BBQ Chicken Parmesan

frogged chicken parmesan

I love Chicken and i love to play around with chicken on the BBQ so that’s why i created this Chicken Parmesan version that you can make at home with the most powerful authentic italian flavors and apply them on a whole chicken.
Super tasty juicy parmesan chicken recipe and really fun to try for the BBQ fanatics that want to try new things in their backyard.

Prep Time 30 mins
Cook Time 2 hrs
Marinate time 4 hrs
Course Main Course
Cuisine American, American Barbecue, Italian
Servings 2
Calories 912 kcal


  • 200 grams parmesan cheese grated
  • 1200 grams Whole Chicken

Chicken marinade

  • 1 tbsp salt
  • 1 tbsp pepper
  • 4 tbsp olive oil
  • 4 tbsp fresh thyme chopped
  • 4 tbsp fresh rosemary chopped
  • 2 cloves of garlic chopped

Parmesan Sauce

  • 80 grams panchetta
  • 2 cloves of garlic chopped
  • 400 grams tomato pulp
  • 1 tsp salt
  • 1 tsp pepper
  • 2 branches oregano


Frogged Chicken

  • The first step that you want to do is turning your whole chicken into a ''Frogged Chicken'' . Make an incision in the legs and spread them out.
  • Seperate the breastbone from the backbone with an incision as well.
  • Apply force onto the breast and flatten it.

Create a marinade

  • Get around a tbsp of black pepper and salt on the chicken on both sides.
  • Apple 4 tbsp of olive oil to the salt and pepper to make the upcoming herbs stick.
  • Chop fine 4 tbsp rosemary, 4 tbsp thyme and 2 cloves of garlic
  • Add a little bit of olive oil to the herbs and mix it with the garlic.
  • Apply half of it on the inside of the chicken.
  • Fold it back up and apply the other half underneath the skin with tiny incisions in the skin.
  • Put it in a ziplock bag and marinade it for around 4 hours for the best results.

BBQ setup

  • Fire up the napoleon with all 4 burners on and let it come up to temperature.
  • Lay in the chicken and fold it open. Close the lit and fire up the sideburner of the napoleon grill.

Parmesan Sauce

  • Heat up your cast iron skillet and slice up panchetta into thin strips.
  • Once the panchetta is goldenbrown, chop some garlic and add that to the panchetta strips.
  • Add 400 grams of tomato pulp BEFORE the garlic turns brown.
  • Add half a tsp of salt and pepper and stir it up.
  • Let it reduce to 1/3
  • Add some fresh oregano and stir it up.

Chicken Parmesan

  • Let the chicken get some of that beautifull maillard effect and let it cook untill it reaches 72 degrees celcius. If you have flare ups or some of the skin is about to burn you can turn off the center burners to get more indirect heat.
  • Another technique that i'm applying at the end is to create a direct zone on the left side and an indirect zone on the right. Play around to get the best results.
  • Pour the tomato sauce over the inside of the parmesan chicken.
  • Add around 200 grams of grated parmesan cheese on top of the tomato sauce and close the lit.
  • Let it melt untill you have that goldenbrown cheese crust on top of your parmesan chicken.
  • Let it rest and slice into your BBQ Chicken Parmesan



Calories: 912kcalCarbohydrates: 10gProtein: 55gFat: 72gSaturated Fat: 17gPolyunsaturated Fat: 12gMonounsaturated Fat: 39gTrans Fat: 0.3gCholesterol: 216mgSodium: 4925mgPotassium: 750mgFiber: 4gSugar: 0.1gVitamin A: 1236IUVitamin C: 30mgCalcium: 150mgIron: 6mg
Keyword BBQ, Cheese, Chicken, chicken parmesan, parmesan
Tried this recipe?Let us know how it was!

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