MEDITERRANEAN STUFFED CHICKEN

These juicy chicken breasts are stuffed with a blend of goat cheese, basil, and sun-dried tomatoes and then smoked, melting the cheese and infusing the chicken with an added layer of flavor.

PREP TIME 30 MINS

COOK TIME 20–30 MINS

SERVES 4

HEAT INDIRECT 325ºF (163ºC)

COOKING SURFACE STANDARD GRATE

INGREDIENTS

4 boneless, skinless chicken breasts, about 11⁄2lb (680g) in total

3 tbsp extra virgin olive oil

2 tbsp kosher salt, plus more as needed

2 tbsp ground black pepper, plus more as needed

1 tbsp dried marjoram

for the brine

1⁄4 cup kosher salt

1⁄4 cup packed light brown sugar

2 tbsp pickling spice

3 cups hot water

for the filling

8 sun-dried tomatoes in olive oil, drained and minced

4 basil leaves, stacked, rolled, and cut crosswise into thin strips

4oz (110g) goat cheese, crumbled

kosher salt and freshly ground black pepper

to smoke

apricot, pecan, or wine barrel wood chunks

METHOD

1 To make the brine, in a medium bowl, whisk together salt, brown sugar, pickling spice, and hot water until salt and sugar have dissolved. Add ice cubes a few at a time until the liquid is no longer hot. Place chicken in a large resealable plastic bag and add brine to cover. (Any extra brine can be refrigerated and saved for a later use.) Refrigerate for 30 minutes.

2 To make the filling, in a medium bowl, combine tomatoes, basil, and cheese, and season with salt and pepper to taste.

3 Remove chicken from the brine, pat dry with paper towels, and cut a slit in the side of each chicken breast to create a pocket. Fill the cavities with equal amounts of filling and close up the pockets with toothpicks soaked in water. Lightly coat the breasts with olive oil, and sprinkle with salt, pepper, and marjoram.

4 Preheat the grill to 325°F (163°C). Once hot, add the wood chunks and install the heat deflector and a standard grate. Place chicken on the grate, close the lid, and smoke until chicken reaches an internal temperature of 165°F (74°C), about 20 to 30 minutes.

5 Remove chicken from the grill and serve immediately.