Grilled Chicken Breast Recipe 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!
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Grilled Chicken Breast Recipe Stuffed with Spinach, Cheese and Sundried Tomatoes
Ingredients
- 3–4 Boneless Skinless Chicken Breast
- 4oz Wilted Baby Spinach
- 2oz Sundried Tomatoes drained and cut into strips
- 2 Thick Slices of Mozzarella Cheese
- 2 Tablespoons Killer Hogs The AP Rub
- 2 Tablespoons Killer Hogs The BBQ Rub
Instructions
- Prepare Big Green Egg or any grill for direct cooking with a 2 zone fire (hot zone & cool zone) Cooking temp 375-400⁰
- Make a slice on the side of each chicken breast allowing it to fold open creating a pocket.
- Stuff the chicken breast with spinach, sundried tomato, and ½ slice of mozzarella. Season the inside of each breast with a little AP Rub.
- Use wooden skewers to close the pockets.
- Season the outside with AP Rub and The BBQ Rub.
- Place each breast on the cool side of the grill for 20-25 min. Use a probe thermometer to monitor the internal temperature.
- Move the chicken breasts to the hot zone once internal temperature hits 135⁰. Set a timer for 4 min.
- Flip the breasts after 4 minutes and repeat until internal temperature reaches 165⁰.
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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!
When you say you let the chicken breasts soak, do you mean you were brining them?
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.
I’m going to start this one in 2 hrs. Wish me luck!
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for a natural gas BBQ to make the 2 zones would I need to just leave one burner off?
Malcom
Yep, going to give this a go. Looks amazingly delicious.
Keep doing what you love to do and we’ll enjoying it as well.
Cooking this in a gas BBQ with indirect heat will it still take the same time?
It will take about the same time – but always go by internal temps instead of just time. Especially chicken.
First: use real mozzarella; not the processed stuff you used.
Second: stop cocking the $!&! Out of chicken. Take the first step to 120 and second step to 155. Cover a cooks for 15 and the result will be much better.
I recommend everyone take chicken breast to 165
Just came across your web site, if only it were scratch & sniff!
Dude you rock
Want to try this on a Blackstone griddle, would I set the cool side burners on low or keep those burners off and use the residual heat from the hot side to heat the cool side?
I replaced spinach with basil leaves. Awesome favor following the rest of the recipe!