Thursday, August 27, 2015

He-man Chicken


  • Servings: 3
  • 3 large skinless, boneless chicken breast halves
  • bamboo skewers and wooden toothpicks, soaked in water
  • 3 tablespoons prepared chili without beans, divided
  • 3 tablespoons shredded pepperjack cheese, divided
  • 1/2 pound applewood smoked bacon
  • 1 cup sweet barbecue sauce (such as sticky fingers® carolina sweet), divided


    Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 50 mins

  • preheat an outdoor grill for medium heat and lightly oil the grate.
  • lay a chicken breast onto a work surface and place the palm of your hand down on the meat. with a sharp knife, carefully slice the chicken breast half horizontally, without cutting all the way through, and open up the sliced chicken breast like a book. repeat with the other two chicken breasts.
  • place each sliced, opened out chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch.
  • to stuff the chicken breasts, lay out a flattened breast and place a skewer on the meat, in the center. spoon about 1 tablespoon of chili over the skewer and top the chili with about a teaspoon of pepperjack cheese. roll the chicken breast around the skewer and secure with toothpicks. wrap each chicken roll with 2 slices of bacon and secure with toothpicks. pour about 1/2 cup of barbecue sauce into a bowl, and brush each roll with sauce. discard any leftover sauce.
  • cook on the preheated grill, turning often and spraying the grill with water occasionally to prevent flare-ups, until the chicken is no longer pink in the middle, the juices run clear, and the bacon is browned, about 15 minutes.
  • pour more barbecue sauce into a clean bowl and brush the rolls again before removing from the grill. let rest about 5 minutes before pulling out the toothpicks and skewers for serving.

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