Chorizo Stuffed Chicken Breast
Serves: 2
Ingredients
2 chicken breasts, bone in and skin on
2 tbsp green peppers, diced
2 tbsp white onion, finely chopped
1/4 pound beef chorizo
1/2 cup Monterey Jack cheese, shredded
MLG Pollo Brine:
4 cups water
1/2 cup Kosher salt
1/2 cup white sugar
4 sprigs thyme
1 lemon peel
1 shallot, chopped
1 tbsp garlic, minced
MLG Pollo Rub:
1 tsp garlic salt
1 tsp chili powder
1/2 tsp white pepper
1/4 tsp thyme, ground
1/4 tsp marjoram, ground
Method:
Prepare brine: add water to saucepan and bring to a boil. Turn down to a simmer, add salt and sugar, and stir until dissolved. Let brine cool and pour into a 1-gallon storage bag. Add remaining brine ingredients and submerge chicken in the brine. Place in the refrigerator overnight.
Setup cooker for indirect heat at 500+ degrees F with the lid off the cooker.
Cook peppers in cast iron skillet over direct heat until they start to soften. Remove from skillet and let cool.
Mix peppers, onions, chorizo and cheese together in a bowl. Set aside. In another bowl, combine rub ingredients.
Wipe brine off the chicken with paper towels and using a sharp knife, cut a pocket into each chicken breast.
Spoon the chorizo mixture into the chicken and season both sides with rub.
Over direct heat, cook chicken on cast iron skillet for 5 minutes on each side.
Move the skillet to the cool side of the cooker, close the cook chamber by placing the lid on. Let the cooker come down to 350 degrees F and cook for 40 minutes or until chicken reaches 155 degrees F.
Remove chicken from cooker and serve.
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