Grilled Chicken Breast
April 21, 2017

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.

Grilled Chicken Breast

Top it with a little Killer Hog’s AP Seasoning and secure with skewers to hold everything inside during the grilling process.

Grilled Chicken Breast

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.

Grilled Chicken Breast

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.

Grilled Chicken Breast

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!

Grilled Chicken Breast Stuffed with Spinach, Cheese and Sundried Tomatoes

Grilled Chicken Breast Stuffed with Spinach, Cheese and Sundried Tomatoes

Ingredients

Instructions

  1. Prepare Big Green Egg or any grill for direct cooking with a 2 zone fire (hot zone & cool zone) Cooking temp 375-400⁰
  2. Make a slice on the side of each chicken breast allowing it to fold open creating a pocket.
  3. Stuff the chicken breast with spinach, sundried tomato, and ½ slice of mozzarella. Season the inside of each breast with a little AP Rub.
  4. Use wooden skewers to close the pockets.
  5. Season the outside with AP Rub and The BBQ Rub.
  6. Place each breast on the cool side of the grill for 20-25 min. Use a probe thermometer to monitor the internal temperature.
  7. Move the chicken breasts to the hot zone once internal temperature hits 135⁰. Set a timer for 4 min.
  8. Flip the breasts after 4 minutes and repeat until internal temperature reaches 165⁰.
http://howtobbqright.com/2017/04/21/grilled-chicken-breast/

Malcom Reed
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3 Comments

  1. A new family favorite! I let the chicken breasts soak while I heated up the grill – about 5 minutes – then seasoned with garlic powder, seasoned salt and Italian herb seasoning. I turned the heat down to medium low and cooked them “low and slow” – about 6 minutes on one side, 10 minutes on the other. When I turned the breasts, I put a pat of butter on each to keep things moist. The results were outstanding. Nothing plain or run-of-the-mill about it! The chicken was bursting with flavor – you could taste the lemon juice as well as the seasonings. The only thing I will do differently next time is double the amount of chicken cooked. My husband is disappointed there isn’t more for leftovers!

  2. Kit says:

    How would you do these on the Yoder YS 640 with the sear grates?

    • just watch the internal. I would start them on the side away from the heat and them move them over to get more color as they start coming up to temp.

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Welcome to HowToBBQRight

I'm Malcom Reed and these are my methods and techniques for mouth-watering, slow-smoked BBQ. Recipes, videos, detailed procedures and BBQ tips.

To me, it's all about Barbecue... I love creating, cooking and sharing my recipes.

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