When it comes to easy weeknight dinners, grilling might not be the first thing that springs to mind. Yet, this incredible recipe for Smoked Chicken and Tomatoes proves that with the right approach and a balance of rich flavors, even a busy evening can feel like a relaxed, gourmet cooking experience. This dish offers a delightful fusion of smoky tenderness and fresh vibrancy, perfect for anyone seeking a satisfying meal without the fuss.
This recipe transforms a large, humble chicken breast into a culinary masterpiece. The secret lies in a simple brine that guarantees unparalleled moisture and tenderness, even when cooked at higher temperatures. Paired with perfectly roasted cherry tomatoes, infused with garlic and basil, and then layered with pasta, melted provolone, and a generous sprinkle of Pecorino Romano, this dish delivers bold, comforting flavors reminiscent of chicken parmesan, but without the heavy breading. It’s hearty yet light, and utterly delicious.
here.
Jump to Recipe
Woodfire Smoked Chicken and Tomatoes
This smoked chicken and tomatoes recipe combines juicy brined chicken with roasted cherry tomatoes, garlic, basil, and Pecorino Romano. Ready in under an hour, it delivers bold flavor and chicken parmesan vibes without the breading.
Pin
Rate
Main Course
Italian
ninja woodfire
10 minutes
45 minutes
12 hours
428kcal
Dad
Equipment
- Ninja Woodfire
- Kitchen Scale
- Mallet
- Gallon Zip Top Bag
Ingredients
- 1 large chicken breast (Wild Fork, brined overnight)
- 1000 g water
- 50 g sea salt
- 10 g white sugar
- 10 g Dad Dust (50% granulated garlic, 50% granulated onion, plus a splash of MSG)
- 2–3 g dried basil (plus extra for seasoning)
- Avocado oil
- Provolone cheese
- Pecorino Romano cheese
- 1 pint cherry tomatoes
- 3 cloves garlic, minced
- Peppercorn mix
- Sea salt (a good pinch for tomatoes)
- Extra virgin olive oil
- Fresh basil, roughly chopped
- Tri-color rotini pasta (cooked according to package directions)
Instructions
Brine the Chicken
- To start, create a simple 5 percent brine by combining 1000 grams of water with 50 grams of sea salt. Stir in 10 grams of white sugar, 10 grams of Dad Dust (which is an equal mix of granulated garlic and granulated onion with a touch of MSG), and 2 to 3 grams of dried basil. Whisk until all ingredients are fully dissolved, leaving the mixture at room temperature. Place your large Wild Fork chicken breast in a gallon-sized Ziploc bag, ideally set inside a bowl to catch any potential leaks. Pour the prepared brine into the bag, seal it securely, and refrigerate overnight for optimal flavor and moisture retention.
Prepare the Chicken
- The following day, carefully remove the chicken breast from the brine solution and thoroughly pat it dry with paper towels. Use a meat mallet to gently pound the chicken breast, evening out its thickness. This crucial step ensures that the chicken cooks uniformly, preventing drier edges and undercooked thicker sections. Lightly coat the prepared chicken with avocado oil, then season it generously with Dad Dust, a fresh peppercorn mix, and a sprinkle of dried basil for an aromatic boost.
Prepare the Tomatoes
- For the vibrant tomato topping, place about a pint of fresh cherry tomatoes into a mixing bowl. Drizzle them with a bit of avocado oil, then season with Dad Dust, fresh cracked pepper, dried basil, and a good pinch of sea salt. Mince three large cloves of garlic and add them to the bowl. Toss all the ingredients together thoroughly until the tomatoes are evenly coated with the oil and seasonings.
Smoke the Chicken and Tomatoes
- Fill the pellet hopper of your Ninja Woodfire grill with charcoal pellets and give it a gentle “dad shake” to help settle the pellets and ensure better combustion. Set your Woodfire grill to the “Smoker” function at 250 degrees Fahrenheit (121 C) and allow it to preheat for 30 minutes. Once the ignition cycle is complete, carefully place the seasoned chicken breast and the prepared cherry tomatoes inside the grill. After the smoke cycle finishes, check the internal temperature of the chicken; it should be around 160 degrees Fahrenheit (71 C) at this stage. Remove both the smoked chicken and tomatoes from the grill.
Grill and Broil to Finish
- Next, switch the Ninja Woodfire grill to the “Grill High” setting. After approximately eight to nine minutes, once the grill reaches around 350 degrees Fahrenheit (177 C), add a small amount of oil to the flat-top griddle attachment and allow it to heat up. Place the smoked chicken breast onto the hot griddle surface, pressing it down gently with a weight to ensure a good sear. Briefly add the smoked tomatoes to the flat top. Flip the chicken to sear the other side. Top the seared chicken with slices of provolone cheese and change the grill setting to “Broil” at 500 degrees Fahrenheit (260 C). Broil for about four minutes, or until the cheese is beautifully melted and bubbly.
Assemble and Serve
- While the chicken finishes, roughly chop fresh basil and add it to the roasted tomatoes, along with a generous “glug” of high-quality extra virgin olive oil. Toss everything together to ensure the tomatoes are well coated and infused with the fresh basil and olive oil. Cook tri-color rotini pasta according to the package directions until al dente. To serve, plate a generous portion of the cooked pasta, elegantly place the cheesy smoked chicken on top, and spoon over the aromatic roasted tomato mixture, allowing the olive oil to mingle with the pasta. Finish the dish with a final grating of Pecorino Romano cheese and serve immediately.
Video Tutorial
Nutrition Information
|
Carbohydrates: 39g
|
Protein: 55g
|
Fat: 7g
|
Saturated Fat: 1g
|
Polyunsaturated Fat: 1g
|
Monounsaturated Fat: 2g
|
Trans Fat: 0.03g
|
Cholesterol: 145mg
|
Sodium: 19751mg
|
Potassium: 2027mg
|
Fiber: 4g
|
Sugar: 22g
|
Vitamin A: 2382IU
|
Vitamin C: 114mg
|
Calcium: 130mg
|
Iron: 5mg
Tried this recipe?
Mention @DadGotThis or tag #DadGotThis!
The Secret to Succulent Chicken: Brining Overnight
This dish is genuinely hearty without ever feeling heavy, and it successfully captures those beloved chicken parmesan vibes while skillfully skipping the deep-fried crunch. This makes smoked chicken and tomatoes not just a delicious option, but a remarkably practical one for evenings when you crave comfort food but want to avoid the typical guilt associated with it. The real star of this recipe, and the foundation of its incredible tenderness, begins with the brine.
A perfectly balanced 5 percent salt solution forms the base, utilizing sea salt for a cleaner, more nuanced flavor compared to standard table salt. This simple, yet often overlooked, step is paramount for keeping the chicken breast incredibly juicy, especially when working with substantial cuts like Wild Fork chicken breasts. Brining ensures that the meat retains moisture even under the direct heat of grilling, rewarding you with a tender, flavorful bite every single time. A subtle touch of sugar, a delicate sprinkle of dried basil, and a generous amount of “Dad Dust”—our signature blend of 50% granulated garlic and 50% granulated onion with a strategic splash of MSG—round out the seasoning profile. This meticulous preparation transforms an ordinary chicken breast into the undeniable centerpiece of your plate, setting the stage for a truly memorable meal.
Why Smoked Chicken and Tomatoes are a Match Made in Heaven
The true genius of this recipe lies in the synergistic relationship between the chicken and the tomatoes, each complementing the other to create a harmonious flavor profile. After the chicken is perfectly brined, seasoned, and given a initial kiss of smoke, it’s then expertly seared and paired with cherry tomatoes that have been roasted to perfection. These tomatoes are tossed with aromatic garlic, fresh basil, a hint of black pepper, and rich olive oil, creating a topping that’s both simple and explosively flavorful.
As the tomatoes roast, they naturally burst, releasing their sweet and tangy juices. These mingle with the minced garlic and olive oil, creating a rustic, vibrant sauce. When this dynamic duo is combined with the subtly smoky chicken, the inherent freshness and acidity of the tomatoes brilliantly cut through the richness of the meat and cheese, ensuring that every forkful is perfectly balanced and never overwhelming. Smoked chicken and tomatoes offer a culinary experience that feels both wholesome and gourmet, delivering complex flavors that will make you forget just how quickly this impressive dish came together. It’s a testament to how simple, quality ingredients, thoughtfully prepared, can elevate a meal from ordinary to extraordinary.
Beyond the Basics: Flavor That Stands Out
Another critical element that elevates this dish is the strategic use of the Ninja Woodfire grill, first for smoking at a gentle 250 degrees Fahrenheit. Even a relatively short period in the smoker imparts a subtle yet profound smoky backdrop to the chicken, adding an extra layer of complexity that’s hard to achieve with conventional cooking methods. Following the smoking process, the chicken is expertly seared to develop a beautiful crust, then topped with creamy provolone cheese, and finally broiled at a scorching 500 degrees Fahrenheit. This multi-stage cooking approach – smoke, sear, and broil – effortlessly creates incredible layers of flavor and texture without demanding extra effort from the cook.
The choice of wood pellets, particularly the charcoal variety, is instrumental in providing a deeper, more robust smoky note to the chicken. The brief smoking session ensures the chicken remains incredibly moist and doesn’t overcook, while the rapid broil locks in that irresistible melty cheese topping, creating a truly satisfying finish. This methodical cooking process highlights how modern grilling technology can be leveraged to produce restaurant-quality results in your own backyard, making this Ninja Woodfire smoked chicken and tomatoes a standout recipe.
Instead of relying on heavy breading and frying, the exceptional flavor of this dish comes from robust seasoning and the inherent freshness of its ingredients. The peppercorn blend introduces a nuanced complexity, while the brine works its magic from the outset, ensuring unparalleled juiciness. Roasted garlic cloves add a deep, savory richness without overpowering the other elements, and the final flourish of fresh basil provides a bright, aromatic lift that dried herbs simply cannot replicate. Even a generous pour of high-quality extra virgin olive oil just before serving transforms the pasta and tomatoes into something truly special, elevating the entire experience. These thoughtful details are what make this meal so satisfying and memorable, delivering a lighter yet equally comforting alternative to traditional chicken parmesan.
The pasta, in this case, a simple tri-color rotini, is cooked perfectly according to package directions, serving as an ideal canvas. Its primary role is to perfectly carry the succulent roasted tomato mixture and to soak up every last drop of the flavorful olive oil, ensuring no taste goes to waste. The finished plate is then adorned with a generous grating of Pecorino Romano cheese, specifically chosen over Parmesan for its distinctive sharper, saltier bite. This final flourish masterfully unites all the diverse elements, creating a cohesive and utterly complete flavor experience in every single forkful. This recipe isn’t about unnecessary complexity or spending endless hours in the kitchen; it’s about making precise, intelligent choices, layered step by step, until the final dish delivers a depth of flavor that genuinely surprises and delights you.
A Smoked Chicken and Tomatoes Meal in Under an Hour
What truly sets this recipe apart is not only its incredible flavor but also its remarkable efficiency. In approximately 45 minutes of active cooking time, you can seamlessly transition from raw ingredients to a beautifully plated dinner. While the brine works its overnight magic, allowing for deep flavor infusion and tenderization, the actual cooking process is surprisingly swift and straightforward. A quick smoke session imparts that irresistible woodfire essence, followed by a fast sear to develop a delicious crust, and a brief broil to melt the cheese—all contributing to chicken that shines on its own.
The cherry tomatoes, with minimal prep, roast alongside the chicken, their flavors concentrating and bursting with sweetness. Meanwhile, the pasta cooks in the time it takes for water to boil and the remaining ingredients to come together. Less than an hour later, you are presented with a meal that tastes as though it required far more time and effort than it actually did. This makes smoked chicken and tomatoes on the Ninja Woodfire an ideal solution for busy weeknights, demonstrating that gourmet taste doesn’t have to come at the expense of your precious time.
The culmination of these steps is a dish of smoked chicken and tomatoes that feels wonderfully indulgent yet perfectly aligns with a busy weeknight routine. It’s simple enough to prepare on a Tuesday, yet sufficiently polished and impressive to serve to guests without hesitation. Every component of this dish pulls its weight: the chicken remains incredibly juicy thanks to the brine and careful cooking, the roasted tomatoes contribute essential acidity and vibrant freshness, the fresh basil adds a bright, aromatic lift, and the melting cheese flawlessly ties all the delightful elements together. You won’t miss the traditional breading, nor will you miss any extra, unnecessary steps. Instead, you’ll savor a comfort food experience that strikes the perfect balance between effortless preparation and truly delicious flavor.
Perhaps the most appealing aspect of this recipe is its inherent adaptability while staying true to its original, winning concept. By keeping things simple and focusing on quality, each ingredient is allowed to truly shine. The initial brine transforms an ordinary chicken breast into something extraordinarily juicy and flavorful. The subtle infusion of smoke builds a foundational layer of deep, complex taste. The beautifully roasted tomatoes add vibrant color, a burst of freshness, and a tangy counterpoint. And finally, the cheese brings a unifying, comforting richness that completes the dish. Smoked chicken and tomatoes don’t rely on elaborate tricks or quick shortcuts; instead, they are a testament to thoughtful preparation, where every intentional step pays off in an unforgettable, satisfying bite.
If you’re searching for a meal that offers both ease of preparation and immense satisfaction, this recipe ticks every single box. The cooking method is efficient, the flavors are perfectly harmonized, and the timing is impeccable. Even if your culinary inclinations typically lean towards extensive barbecue cooks, this dish brilliantly illustrates how the versatile Ninja Woodfire grill can be utilized to deliver a weeknight dinner that is not only quick and flavorful but also deeply satisfying. It stands as a testament that sometimes the most memorable meals aren’t those you slave over all day, but rather those that ingeniously maximize simple, well-executed steps to produce truly exceptional results.
Ingredient and Equipment Links:
Use Dad’s Affiliate Link & get your own Ninja Woodfire Pro Connect Outdoor Grill:
https://ninjakitchen.pxf.io/k0JNLN
Ninja Woodfire Grill Griddle:
https://amzn.to/3S2Dpnd
Smokin Pecans Pellets:
https://amzn.to/3LiZx9i
Raised Grates for Ninja Woodfire:
https://amzn.to/3LjweU2
Did you know Dad is on YouTube?
Go check out Dad’s YouTube channel for all kinds of great cooking videos and food-related content.