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RECIPE
6 INGREDIENTS9 STEPS30MIN

Grilled Chicken Breast

5.0
3 Ratings
Editor's Choice
How to BBQ Right
Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
Tender and juicy grilled chicken breast 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.

30MIN

Total Cooking Time

6

Ingredients
Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
Ingredients
US / METRIC
Servings:
4
Serves 4
4 oz
Fresh Baby Spinach
2 Tbsp
Killer Hogs The A.P. Rub
2 Tbsp
Killer Hogs BBQ Rub
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Directions

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Step 1
Prepare Big Green Egg or any grill for direct cooking with a 2 zone fire (hot zone & cool zone) at cooking temp 375-400 degrees F (200 degrees C).
Step 2
Make a slice on the side of eachBoneless, Skinless Chicken Breast (3) allowing it to fold open creating a pocket.
Step 3
Stuff the chicken breast with Fresh Baby Spinach (4 ounce), Sun-Dried Tomatoes (2 ounce), and half slice of Mozzarella Cheese (2 slice). Season the inside of each breast with a little Killer Hogs The A.P. Rub (2 tablespoon).
Step 4
Use wooden skewers to close the pockets.
Step 5
Season the outside with some AP rub and The Killer Hogs BBQ Rub (2 tablespoon).
Step 6
Place each breast on the cool side of the grill for 20-25 minutes. Use a probe thermometer to monitor the internal temperature.
Step 7
Move the chicken breasts to the hot zone once the internal temperature hits 135 degrees F (57 degrees C), set a timer for 4 minutes.
Step 8
Flip the breasts after 4 minutes and repeat until internal temperature reaches 165 degrees F (73 degrees C).
Step 9
Serve and enjoy!

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