Grilled Marry Me Chicken

Summer Comfort Food From The Grill

Grilled Marry Me Chicken is juicy grilled chicken thighs that are tucked into a foil packet with cream cheese, tomato pesto, and butter. They are then finished on the grill until everything melts into a rich, velvety sauce. Tossed with penne and a splash of pasta water. This is a smoky, creamy dish that is easy, indulgent, and guaranteed to steal the show.

One summer at our lake house in Michigan, my friend Amber had a stretch where she wasn’t working. She spent her days cooking the most incredible meals. One night she made a “marry me” chicken in a skillet that I still think about because it was that good. When grilling season rolled around, I wanted to bring that same idea outside. I recreated it on the grill with a foil packet twist, and while it’s a little different, that smoky flavor makes it just as irresistible in its own way.

Tomato Bouillon

For this recipe, I use Knorr tomato bouillon, which is a tomato-based chicken bouillon you can usually find in the Mexican aisle at the grocery store. You can also order online. If you already have the tomato powder I’m always talking about from my BLT salad, you can use that with a small sprinkle of chicken bouillon instead. just love the depth of flavor this adds to the chicken when it marinates overnight.

Tomato Pesto

The tomato pesto I used is from the brand Rao’s. I always keep a jar on hand because it’s such an easy way to add big flavor to soups, pasta, or even something simple like a grilled cheese. You can usually find tomato pesto near the pickles or by the jarred sauces. There are plenty of great brands out there, so just use one you like. This just happens to be a favorite of mine.

Making A Foil Bowl

This is one of those things people mess up once and then never again. When it leaks, it’s a disaster. What you’re basically doing is building a foil bowl with reinforced seams, not just wrapping food.

Start by using heavy duty foil if you have it. If not, you’ll want at least 2 to 3 layers.

Lay your first sheet of foil down horizontally. Then place a second sheet on top going the opposite direction (vertical) so the seams don’t line up. If you’re doing a third layer, alternate direction again. This crisscross layering is what prevents weak spots.

Press the center down gently to create a bowl shape before adding anything. You don’t want flat foil,you want depth so the liquid stays contained in the middle.

Add your ingredients right into that center well, keeping everything away from the edges so you have room to seal.

To close it, bring the two longest sides up first and fold them together over the top. Fold that seam down at least two to three times, pressing firmly each time to create a tight seal.

Then fold in the shorter sides the same way, almost like wrapping a present, making sure every edge is rolled over itself multiple times. You’re not just folding, you’re rolling and crimping the edges to lock them.

Once sealed, gently press around the packet to make sure there are no gaps, but don’t flatten it, you want to keep that bowl shape inside so the sauce can move and not push against the seams.

If you’re nervous about leaks, set the packet on one extra flat piece of foil on the grill as a safety layer.

Pasta Water

Save at least a cup of the pasta water before draining the pasta, because that’s what brings the sauce together at the end. The starchy water helps loosen the cream cheese and pesto into a smooth, glossy sauce that actually clings to the pasta, so add a splash at a time until it’s the consistency you like.

Make It Cheesy

If you want to take this one step further, you can transfer everything to a 9 x 13 casserole dish, sprinkle a layer of cheese over the top, and place it under the broiler for a few minutes until it’s melted and bubbly with a little golden color. It’s an easy extra step that gives you that baked, slightly crispy finish on top.