The only thing better than ordinary grilled chicken is got to be grilled stuffed chicken. Follow along with this recipe and stuff your chicken with some spinach, mozzarella, a touch of summer spices, and you’ll have mouths watering for seconds, thirds, or more.
You will need
- Chicken Breasts
- Sun Dried Tomatoes
- Wilted Spinach
- Thick-sliced Mozzarella cheese
- All-purpose Seasoning
Grilled Stuffed Chicken Breast On The BGE
Tip: When handling raw chicken, make sure to disinfect the surface and kitchen tools you use afterwards (including your hands!)
Start by rinsing each breast with cold water, then patting it dry with a paper towel. Use a sharp knife to slice a “pocket” into each chicken breast.
From here on, you can go ahead and stuff the chicken with whatever you like. It is suggested that you use ingredients with little to no moisture, since the chicken breast is very juicy on its own. For this recipe, sun dried tomatoes, wilted spinach and a thick slice of Mozzarella cheese were used. Top with any all purpose rub (salt, pepper, garlic works great) and secure the pocket closed with wooden skewers. Season the breast on the outside as well.
Set up your pit for indirect (a.k.a. two-zone) cooking at 375ºF. Once it is up to temperature, place the stuffed chicken breasts over indirect heat, and cook for about 20-30 minutes, to an internal temp of 135ºF.
When you hit 135ºF, move them over to direct heat (right over the heat source) and cook to an internal temperature of 165ºF.
Rest the grilled stuffed chicken breasts for 5-10 minutes before serving.
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