Grilled Chicken Breast Stuffed with Spinach, Cheese and Sundried Tomatoes
Grilled Chicken Breast can be a little challenging on the grill, but with a little “know how” you can cook it to perfection every time. The trick to this recipe is setting your grill up for a 2-zone fire. It’s the easiest way to nail tender, juicy chicken breast.
I call this recipe Stuffed Grilled Chicken Breast and it’s an easy way to “kick up” a boring piece of chicken.
I start with boneless, skinless pieces of chicken breasts that I’ve cut across the breast, so it will open up creating a pocket. Then I place in sun dried tomatoes, wilted spinach and thick-sliced mozzarella cheese.
Top it with a little Killer Hog’s AP Seasoning and secure with skewers to hold everything inside during the grilling process.
Season the outside with my Killer Hogs combo, AP Rub topped with The BBQ Rub (it’s a winning combination every time!)
For this cook I’m firing up my Big Green Egg – and creating a two-zone fire with the hot coals on one side and a void or “cool zone” on the other. Once the grill hits 375-400⁰ the chicken breast go on the cool side of the grate first. Let them cook for 20-30 minutes and you’ll want to get a probe thermometer in the meat so you can watch the internal temps.
Once the grilled chicken breast reaches 135 internal, it’s time to move them to the hot side directly over the coals. I set my timer for 4 minutes and flip the chicken breast over. Keep repeating this process until they reach 165 internal. It shouldn’t take more than 8-10 minutes.
When the stuffed grilled chicken breast hits 165⁰, remove it and allow it to cool for 5-10 minutes. Just remember to remove the skewers before you dive in!