Grilled Chicken Riggies on the Arteflame Grill

Introduction

Chicken Riggies is a beloved Italian-American dish originating from Utica, New York, featuring tender chicken, rigatoni pasta, and a spicy tomato cream sauce. This version uses the Arteflame grill to add a subtle char and smokiness to the chicken and peppers, enhancing the traditional flavors and creating a delicious, comforting meal.

Ingredients

For the Chicken and Peppers:

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1/2 cup cherry peppers, chopped (mild or hot, to taste)
• 2 tbsp olive oil
• Salt and freshly ground black pepper (to taste)

For the Sauce:

• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup marinara sauce
• 1/2 cup chicken broth
• 1/2 tsp red pepper flakes (optional for extra heat)
• 1/2 cup grated Parmesan cheese
• Fresh basil or parsley (for garnish)

For the Pasta:

• 12 oz rigatoni pasta
• Salt (for pasta water)

Instructions

Step 1: Fire Up the Arteflame Grill

Light the Arteflame grill using vegetable oil-soaked napkins and firewood. Let the grill heat up for about 20 minutes until it reaches medium-high heat.

Step 2: Grill the Chicken and Peppers

In a mixing bowl, toss the chicken pieces and bell peppers with olive oil, salt, and pepper. Place them on the flat cooktop of the grill. Grill the chicken for 4-5 minutes per side, until cooked through and slightly charred. Grill the peppers until they soften and have grill marks. Remove from the grill and set aside.

Step 3: Cook the Pasta

Meanwhile, cook the rigatoni pasta in salted boiling water according to package directions until al dente. Drain and set aside.

Step 4: Make the Sauce

In a grill-safe skillet, add a bit of olive oil to the flat cooktop and sauté the garlic until fragrant, about 1 minute. Add the marinara sauce, heavy cream, chicken broth, and red pepper flakes, stirring to combine. Let the sauce simmer for 5-7 minutes, allowing it to thicken slightly. Stir in the Parmesan cheese until melted and creamy.

Step 5: Combine Ingredients

Add the grilled chicken, peppers, and cherry peppers to the skillet with the sauce, stirring to coat. Add the cooked rigatoni and toss everything together until evenly combined.

Step 6: Serve

Garnish with fresh basil or parsley and additional Parmesan cheese if desired. Serve the Chicken Riggies hot and enjoy!

Tips

• Adjusting Spice: Cherry peppers add a unique heat. Use hot or mild, depending on your spice preference.
• Charred Flavor: For added smokiness, let the chicken and peppers develop grill marks on the Arteflame.
• Make it Creamier: Add a little extra heavy cream if you prefer a creamier sauce.

Variations

1. Vegetarian Riggies: Omit the chicken and add mushrooms, zucchini, and olives for a veggie-packed version.
2. Cheesy Riggies: Top with shredded mozzarella before serving for an extra cheesy finish.
3. Lemon-Basil Riggies: Add fresh lemon zest and more basil for a brighter, herb-forward flavor.
4. Sausage Riggies: Substitute Italian sausage for chicken for a different flavor twist.
5. Light Riggies: Use half-and-half instead of heavy cream for a lighter sauce.

Best Pairings

• Side Dishes: Serve with garlic bread, a simple Caesar salad, or roasted vegetables to complete the meal.
• Drinks: Pair with a glass of Chianti or a cold sparkling water with lemon.

Conclusion

Grilled Chicken Riggies on the Arteflame grill combines smoky, charred flavors with a spicy, creamy tomato sauce. This dish is a crowd-pleaser and perfect for any occasion, bringing comfort and a hint of heat to your table.