For the second Sunday in a row my son and I spent the weekend mastering the art of parting out a full chicken. A skill he will need for his culinary classes. So….. for the second weekend in a row we cooked with chicken. Like I said in my last post, you’re going to be seeing A LOT of chicken recipes over the next few months.
A side note the chicken stuffing can be made 2 days in advance.
Also, you can use leftover rotisserie chicken from your deli, but don’t expect it to be as good or as fun.
What to expect:
The nice smokey flavor of smoked chicken and bacon, a slight kick from the jalapeno, a little texture and flavor from the onion, and of course the creamy bight from the sharp cheddar.
4 stuffed peppers (this recipe can be doubled easily)
What you’ll need:
About an hour more or less of time.
1 bone in skin on chicken breast
4 bell peppers any color
1 medium onion
1 lb sharp cheddar cheese
12 strips bacon, cooked and coarsely chopped
1 medium onion (small dice)
1 cup of your favorite BBQ sauce
3 jalapenos (optional) 2 finely chopped with seeds, 1 sliced, reserved for garnish
salt and pepper
How to do it:
Begin by setting your grill up for INDIRECT cooking.
Oil the chicken breast thoroughly, then season well with salt and pepper.
Place chicken in the void between the coals, add 1 wood chunk of your choice to each side.
Let cook for about 30 minutes, or until the it reaches 165f and the juices run clear.
While the chicken is cooking prep the rest of your ingredients.
Fry the bacon, and coarsely chop it.
Chop the onion and jalapenos.
Shred the cheese.
Prepare your peppers for stuffing, by cutting off the tops and removing the seed pod and as much of the inner membrane as you can.
If the peppers bottoms are uneven you can make little stands for them out of aluminum foil.
Once the chicken is done pull it into shreds.
Mix one cup of cheese, the bacon, the onion, and the jalapeno (if using) in a bowl.
Add BBQ sauce and mix thoroughly,
Place in peppers, topping with remaining cheese and jalapeno slices.
Place on a grill that’s been set up for INDIRECT cooking.
Cook for 15 minutes or until the peppers are soft and the cheese is melted.
All that’s left to do now is plate, serve, and ENJOY.