This stuffed chicken gives you sweet hints of BBQ, Candied Jalapenos, and Creamed Honey. This chicken is smoked in butter using cast iron.
Recipe Ingredients:
3 Boneless Chicken Breasts
1/2 cup Mexican four cheese
½ block cream cheese (room temperature)
2 tbsp Creamed jalapeno honey
Half a jar candied jalapenos
¼ cup BBQ sauce
4 tbsp. butter
Seasoning Ingredients:
1 tbsp. smoked paprika
1 tsp. chili powder
1 tsp. cayenne pepper
One dash sea salt crushed
One dash peppercorn medley crushed
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. ground white pepper
Using an empty seasoning container add these ingredients above in one container and mix. This will be the seasoning you use to season the inside of the chicken breast.
Smoker Settings:
Wood: Hickory
Temperature: 226 F
Smoke Timer: 2 hours
Timer: 2 hours
Directions:
- Turn on your smoker and set your smoker to the listed settings above.
- Cut each chicken breast in half (horizontally). This way you can stuff each chicken breast.
- Divide the ½ block of cream cheese into thirds and spread evenly. Top off each cream cheese spread with about 1/3 of Mexican four cheese and candied jalapenos.
- Using the seasoning mixture, we created dust each chicken breast on top of the cream cheese/four cheese.
- Lay the top piece of the chicken breast on top of the cream cheese mixture and using baking twine tie two strands around the chicken to keep them from falling apart.
- Season each chicken with the freshly crushed salt and peppercorn medley.
- Place into the smoker and set a timer for 60 minutes.
- Pull the chicken out of the smoker and place into a cast iron skillet. This will help the chicken retain moisture in the meat and add some more flavor. While pulling out the meat, turn the temperature up to 320 F. The temperature increase is because adding an iron skillet into the P10 smoker takes more heat to cook the chicken in the skillet inside the smoker.
- While placing the chicken into the skillet; rub the creamed jalapeno honey on the outside of the chicken. Add ¼ cup BBQ sauce, 4 tbsp butter into the skillet and place back into the smoker until the internal temperature reaches 165 F.
Enjoy!
Recipe by Moody Foodie Tulsa
