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Monteray Jack-Stuffed Chicken w/ Chipotle Bacon Slather

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Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
I'm not sure if Qjuju is still on the forum, but he is the one who inspired me to make this. It's from a BGE Cooking Tips magazine (pages 12 and 13)...

http://issuu.com/biggreenegg/docs/plank_cooking_79

First, the chicken breasts are each pocketed with 2 slices of Monteray Jack Cheese (recipe calls for Pepperjack).

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Then the Slather is applied (mixture of Mayo, Bacon, Green Onions and Chipotle in Adobo).

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Then it's grilled up indirect on Cedar Planks at around a 350 - 375 deg f dome temperature.

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It was even better than it looks in the pictures! My wife made an awesome Zucchini dish to go with it too.

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Looks sinful, but it's actually a great dish for those on a low carb diet. This recipe was a winner! Will definitely make the rotation!
Large BGE
CG Duo with SFB

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ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7110
Location: Stoughton, WI
Wow, those look really good, especially with the nice brown finish on the slather!

This might be the first time I've seen zucchini described as "awesome", though... :lol:


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