Marry Me Smoked Chicken Sausages
We took a viral trend recipe and modified it into a sausage dish. Behold: Marry Me Chicken Sausages!
Things to know:
What is the history of the marry me chicken recipe?
“Marry Me Chicken” originated in 2016 from a Delish recipe created by editor Lindsay Funston, originally known as a “Sicilian Chicken Skillet”. The recipe gained its famous name when a video producer tasted the savory mix of chicken, sun-dried tomatoes, cream, and parmesan, exclaiming, “I’d marry you for that chicken!”
What are the ingredients in marry me chicken?
Marry Me Chicken is a creamy, savory skillet dish featuring chicken breasts in a sauce made from heavy cream, chicken broth, Parmesan cheese, and sun-dried tomatoes. Common ingredients include garlic, shallots, olive oil, butter, and seasonings like red pepper flakes, thyme, and oregano, often served over pasta.
Is Marry Me Chicken the same as tuscan chicken?
While they share a nearly identical base and are often used interchangeably, “Marry Me” chicken and Tuscan chicken have a few subtle flavor differences.
The Core: Both feature pan-seared chicken cooked in a rich, savory cream sauce with garlic, Parmesan, and sun-dried tomatoes.
Tuscan Chicken: Typically includes fresh spinach and herbs (like basil or thyme). It is a classic Mediterranean-inspired recipe.
“Marry Me” Chicken: Usually omits the greens (spinach). Instead, it uses red pepper flakes for a little kick, a spoonful of tomato paste, and is finished with fresh basil. It gained viral fame as a dish so delicious it would prompt a marriage proposal.
How long does it take to smoke chicken sausage?
Using our method, smoking raw chicken sausage takes about 4.5 hours in total with 1 90 minute smoking session at 170F, an ice bath, a drying period in the refrigerator, then a final smoking session at 250F for 75 minutes. Because chicken is lean, the best way to determine doneness is by temperature, ensuring an internal temperature of 165°F (74°C) is reached.
Ingredients:
6 chicken sausages (we used homemade ones! See the video)
6 soft hoagie buns
fresh basil, sliced into thin strips
For the Sauce:
2 T butter
1 shallot, diced
6 garlic cloves, minced
4 oz sun dried tomatoes, chopped
2 T sun dried tomato oil
2 T tomato paste
1/2 cup heavy cream
juice of 1 lemon
1 T Spiceology’s Tomatador
2 T Spiceology’s Vampire Killer
1 T fresh oregano, diced
1 T smoked paprika
1/3 cup parmesan, shredded
1 T Melinda’s Sriracha
1. Preheat your smoker to 170F. Once it comes up to heat and you have clean smoke, chuck your sausages in there for 90 minutes.
2. Remove the sausages and immediately put them into an ice bath for 15 minutes.
3. Remove the sausages from the ice bath, dry them thoroughly with a paper towel, then sit them on a drying rack. Place the drying rack on a baking sheet and chuck them into the refrigerator for at least an hour.
4. Bump your smoker temp up to 250F. Chuck the sausages into the smoker for 75 minutes, ensuring the internal temperature reaches at least 165F. If you made your sausages like I did, with skin on thighs, your sausages will still be juicy with an internal temperature as high as 200F.
5. While your sausages are on their second smoke, make the sauce. Melt the butter in a skillet over medium high heat.
6. Once the butter has melted, add the shallots and cook until they are translucent. Add the garlic and stir for 1 minute.
7. Add the sun dried tomatoes, their oil and the tomato paste. Stir to mix.
8. Whisk in the heavy cream, then add the remaining ingredients. Let it simmer for about 10 minutes to allow the flavors to meld.
9. Pour the sauce into a blender pitcher and blend until smooth.
10. Remove the sausages from the smoker, chuck them into a hoagie bun, top with sauce, then fresh basil strips. Serve and ENJOY!
Equipment used:
Yoder YS640S Smoker
DISCLOSURE: When we link to products and services, those links may be customized affiliate links. If you click on any of those affiliate links and make a purchase within a certain time frame, We’ll earn a small commission. The commission is paid by the retailers.
Here’s an example: If we link to our favorite vegetable peeler, and you click on that link and complete a purchase within the next 24 hours, we may receive a commission somewhere between 1 to 10 percent of your total order.
We are careful to link to products and retailers that we use ourselves and recommend. These affiliate programs use cookies to track visits for the purposes of assigning commission on these sales. Money earned keeps Galley of the Sun running and allows us to do what we love.
Thank you for your support.
SELECT AFFILIATE PROGRAM DETAILS: We are currently members of affiliate programs with Amazon and Dalstrong. We are eligible to earn from qualifying purchases.