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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Stuffed chicken breasts

Gonna try to stuff some chicken for dinner tonight.  Figure I'll fill 'em with cream cheese, shallot, and garlic chives and wrap 'em in bacon.

My initial plan is indirect, 375* grid temp, apple smoke.  Any thoughts?  Thanks in advance.

[Northern] Virginia is for [meat] lovers.

Comments

  • EggcelsiorEggcelsior Posts: 8,043
    Sounds like a plan. Are you heat-averse? Maybe chop up some holla-pen-yos. Or add a spicy rub/cayenne to the filling.
  • SmokeyPittSmokeyPitt Posts: 4,484
    Sounds good to me!  Pound em flat using saran wrap, wax paper, or sammich bags.  If you are going indirect I would recommend raising the grid if you can to help get the bacon crispy.  Also helps to flip them once during the cook as I have found they tend to be a little soggy on the bottom. 






    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 
  • Charlie tunaCharlie tuna Posts: 2,191
    I pre cook or saute the stuffing on chicken breasts because the breasts cook so fast the stuffing doesn't have a chance to cook.  My $.02
  • This is great!  I'll definitely add hot peppers - I am not heat-averse at all - and saute the shallots and chives really quickly before stuffing.

    @SmokeyPitt: I can put the CI on the PS and use my jalapeno rack to elevate the regular grid by about 1.5" - think that'll do it?  Alternatively, I can put 'em on the tri-level rack to get 'em higher up in the dome.  For the flip - flip 'em at 130 internal and take them the rest of the way at that point?  Or do you time it out?

    [Northern] Virginia is for [meat] lovers.
  • SmokeyPittSmokeyPitt Posts: 4,484
    edited May 2013
    This is great!  I'll definitely add hot peppers - I am not heat-averse at all - and saute the shallots and chives really quickly before stuffing.

    @SmokeyPitt: I can put the CI on the PS and use my jalapeno rack to elevate the regular grid by about 1.5" - think that'll do it?  Alternatively, I can put 'em on the tri-level rack to get 'em higher up in the dome.  For the flip - flip 'em at 130 internal and take them the rest of the way at that point?  Or do you time it out?
    The higher the better in my humble opinion.  I use the BGE three tier rack and put them on the top rack:

    image

    ...just be careful the dome thermo istn't sticking in one ;)

    For the flip I would just flip them once it looks like the top is starting to get crispy.   You can peek in through the dome ;)




    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 
  • Thanks for all the great advice, @SmokeyPitt, @Eggcelsior, and @Charlie tuna!  Per SWMBO, I forwent the jalapenos this time in favor of roasted pine nuts, so filling was cream cheese, sauteed shallot and garlic chives, roasted pine nuts, and grated parm.  375*, indirect, top tier of BGE's three-tier rig:


    image
    Stuffed Chicken 007.JPG
    3648 x 2736 - 4M

    [Northern] Virginia is for [meat] lovers.
  • Oh, and two medium-sized applewood chunks at the very beginning of the cook.

    [Northern] Virginia is for [meat] lovers.
  • blueinatlblueinatl Posts: 93
    ok, I had dinner hours ago and now I'm starving!  *droooling*
    Peachtree Corners, GA. Large BGE
  • cookinfuncookinfun Posts: 129
    Ok, those look very good....do you have leftovers, and where do you live, and can I stop by???
    (2) LBGEs,  WSM, Vidalia Grill (gasser), Tailgater Grill (gasser)
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