Greek-Style Grilled Stuffed Chicken Breasts
By America's Test KitchenPublished on June 18, 2008
Time
1¼ hours, plus 30 minutes marinating
Yield
Serves 4
Ingredients
Before You Begin
You will need 4 sturdy, uncolored toothpicks for this recipe. We prefer the taste and texture of homemade bread crumbs (simply tear 1 slice of white sandwich bread into pieces, grind in a food processor, and toast in a dry skillet until golden), but store-bought bread crumbs are acceptable here.
Instructions
- Whisk oil, zest, juice, garlic, sugar, salt, and pepper in small bowl. Pulse 2 tablespoons oil mixture, parsley, oregano, cheese, and bread crumbs in food processor until coarsely ground.
- Cut pocket in thick part of each chicken breast, spoon in filling, and secure with toothpick. Transfer stuffed chicken to large plate or baking dish and toss with additional 1/4 cup oil mixture. Cover with plastic wrap and refrigerate for 30 minutes or up to 1 hour.
- Heat all burners on high for 15 minutes. Leave primary burner on high and shut other burner(s) off. (For charcoal grill, light 100 coals; when covered with fine gray ash, spread over half of grill. Set cooking grate in place and heat covered, with lid vent open completely, for 5 minutes.) Scrape and oil cooking grate.
- Arrange chicken, smooth-side down, on cooler side of grill with thicker side facing hot side of grill. Cook, covered, until chicken is beginning to brown and meat registers 140 degrees, 16 to 20 minutes, flipping and rotating breasts halfway through cooking time. Move chicken to hot side of grill and cook covered, flipping every few minutes, until meat registers 160 degrees, 4 to 8 minutes. Transfer chicken to platter and brush with remaining oil mixture. Tent with foil and let rest 5 minutes. Remove toothpicks. Serve.
Time
1¼ hours, plus 30 minutes marinatingYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
For the stuffing in our Greek-Style Grilled Stuffed Chicken Breasts, herb purees made with garlic and olive oil packed the most flavor and came together quickly, but oozed out of the chicken when cooked. We found that binding the herb puree with creamy and strong-flavored cheeses like fontina, pepper Jack, and feta worked better, especially when combined with just a few tablespoons of bread crumbs (or crushed corn chips).
To stuff, we sliced a pocket into the thickest part of the breast, spooned the filling into the pocket, and sealed the breast back up with a toothpick. Because of the added bulk from the stuffing, these chicken breasts needed extra time on the grill, so gently grilling the chicken with indirect heat worked better. A soak in oil, lemon juice, and garlic gave the chicken added protection against drying out on the grill, plus an extra boost of flavor to complement the stuffing.
Before You Begin
You will need 4 sturdy, uncolored toothpicks for this recipe. We prefer the taste and texture of homemade bread crumbs (simply tear 1 slice of white sandwich bread into pieces, grind in a food processor, and toast in a dry skillet until golden), but store-bought bread crumbs are acceptable here.
Instructions
- Whisk oil, zest, juice, garlic, sugar, salt, and pepper in small bowl. Pulse 2 tablespoons oil mixture, parsley, oregano, cheese, and bread crumbs in food processor until coarsely ground.
- Cut pocket in thick part of each chicken breast, spoon in filling, and secure with toothpick. Transfer stuffed chicken to large plate or baking dish and toss with additional 1/4 cup oil mixture. Cover with plastic wrap and refrigerate for 30 minutes or up to 1 hour.
- Heat all burners on high for 15 minutes. Leave primary burner on high and shut other burner(s) off. (For charcoal grill, light 100 coals; when covered with fine gray ash, spread over half of grill. Set cooking grate in place and heat covered, with lid vent open completely, for 5 minutes.) Scrape and oil cooking grate.
- Arrange chicken, smooth-side down, on cooler side of grill with thicker side facing hot side of grill. Cook, covered, until chicken is beginning to brown and meat registers 140 degrees, 16 to 20 minutes, flipping and rotating breasts halfway through cooking time. Move chicken to hot side of grill and cook covered, flipping every few minutes, until meat registers 160 degrees, 4 to 8 minutes. Transfer chicken to platter and brush with remaining oil mixture. Tent with foil and let rest 5 minutes. Remove toothpicks. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
0 Comments