After two weeks of great anticipation we finally came upon The Great Saturday Chicken Burn! Stuffed with jalapenos and wrapped with bacon was a recipe we all really wanted to try. The Big Green Egg was a perfect vehicle for crispy bacon and tender chicken. Here is an ingredient list to get you started.
- 2 lbs. skinless, boneless chicken breasts
- 2 cartons of plain cream cheese
- 1 lb. sharp cheddar cheese
- 1 lb. Monterey jack cheese
- 8-10 large jalapeno peppers
- Dizzy Pig Pineapple Head seasoning
We cut the chicken breasts lengthways dusted them with the Dizzy Pig Pineapple Head seasoning and pounded them to about ¼” thickness. Let them marinade in the seasoning in a freezer bag for 2-3 hours.
While the chicken is in the marinade and you have the Big Green Egg purring along at about 375 degrees, blister the jalapeno peppers in the grill for about ten minutes. This will soften up the skins and give the peppers a nice smokey grilled taste. Cut each pepper in half and scoop out the seeds. Then dice the peppers. Mix the peppers, cream cheese and grated cheddar and jack together for your filling.
Lay two thick, apple smoked bacon strips down first then lay a pounded out chicken breast on top. Spread a generous amount of the pepper and cheese filling on top of the breast. Roll the entire chicken piece up with the bacon and secure the bacon with toothpicks. Now, it’s time to get them on the grill.
We also had enough extra filling that we thought we might as well deconstruct that recipe and grill a couple of breasts, dice them, add them to the extra filling, and stuff some Anaheim peppers!
It was a delicious burn on the Egg and a great recipe to play around with!
Thanks Tyler McSparin for visiting and cooking up some great food!