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, jalapeno and cheese and rubbed with a Gulf Coast seasoning from The Shed. While the chicken is being grilled, the breasts are slathered with The Shed Spicy and Sweet BBQ sauce.
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. The ingredients are as follows: big boneless skinless chicken breasts, any type of cheese stick, pre-cooked bacon (crumbled), diced pickled jalapenos, The Shed Gulf Coast seasoning and The Shed Spicy and Sweet BBQ sauce.
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 Gulf Coast season-all 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 and then when the breasts are mostly cooked move them directly over the coals to finish the cook. Depending on how big your chicken is, it might take about 20-25 minutes before you're ready for the direct heat searing of the breast. After 15 or so minutes of indirect heat cooking take the internal temperature of the chicken. If it is in the 140s or 150s (F) then move the chicken directly over the heat and start brushing it with the Sweet and Spicy BBQ sauce. Give it a minute or so and flip. Brush again with the BBQ sauce. Repeat this process until the chicken is nicely seared, the sauce is well applied, and the internal temperature is about 165 degrees.
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) and then searing over the turned on burners (direct heat area).
After grilling let the breasts rest for a couple of minutes as they will be hot and the inside cheese mix will be bubbling and oozing. You can either slice the breast like I did in the photo (or course serving it with some tater tots!) or just put the stuffed breast on a soft toasted roll to make one heck of a BBQ chicken sandwich.
This grilled stuffed chicken breast recipe was written for The Shed by www.grilling24x7.com.