Grilled Stuffed Chicken Breasts are an easy recipe that everyone will love. Jalapeño bacon and cheese gives boring chicken breasts a makeover
Sometimes you might not be in the mood for a huge tender rack of ribs, an enormous plate of well sauced pulled pork, or even smoked sausage links.
This mood shift might not happen often, but when it does it's nice to have a somewhat lighter recipe on hand.
This recipe will take the boring out of BBQ chicken breast, for sure.
The grilled stuffed chicken breast is stuffed with bacon, jalapeño and cheese and seasoned with your favorite dry rub
While the chicken is being grilled, the breasts are brushed with BBQ sauce creating a flavorful glaze over the chicken breasts.
You might be intimidated by the idea of stuffing a chicken breast. Don't be. It's very easy to do. You'll use a knife to make a pocket inside the breast and then stuff it.
Begin by creating the pocket within the chicken breast to hold the bacon, jalapeno and cheese. The best way to do this is to take a sharp knife (a steak knife is a good size for this) and stick it in the center of the end of the breast.
After the pocket is created push in some bacon and jalapeno and then insert the cheese stick.
Squeeze a little more bacon and jalapeno along side of the cheese stick being careful not to rip the chicken.
If the cheese stick is too big and hanging out of the chicken breast cut off the edge so it won't melt down in your grill.
You don't have to use a cheese stick but I find that it helps keep the cheese together and not much spills out. Stuff some more bacon and jalapeno in there before you quit.
After the chicken is stuffed, if you notice any areas that were accidentally ripped or if you are afraid of the cheesy inside spilling out, pinch the chicken together and slide a toothpick in.
This will help keep it shut. Take out the Dry Rub and give the chicken breasts a good dusting on both sides.
Prepare your grill for medium high heat. I think the safest way to cook large chicken breasts is to do most of the cooking over indirect heat. Once the breasts are almost cooked move them directly over the coals to finish cooking.
Depending on how big your chicken is, it might take about 20-25 minutes to cook. Then you can sear the chicken breast over direct heat to finish.
After 15 or so minutes of indirect heat cooking take the internal temperature of the chicken. Once the chicken breast are almost fully cooked begin to brush on your BBQ sauce so it can sear into the chicken.
Grill over direct heat just long enough for the sauce to caramelize. Then remove before the sauce burns.
If you are cooking on a propane grill the indirect/direct heat set up can be created by turning off one burner. (the indirect heat area). Then searing over the turned on burners (direct heat area).
Let the breasts rest for a couple of minutes so the cheese can cool. Otherwise the filling will just melt right out.
Slice the chicken breasts and serve alongside you favorite side dishes or serve it whole on a bun as a sandwich.