- 4 boneless skinless chicken breast halves (6 ounces each)
- 4 slices pepper Jack cheese
- 1 cup barbecue sauce
- Carefully cut a pocket in each chicken breast half. Fill with cheese; secure with metal or soaked wooden skewers. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until juices run clear, basting frequently with barbecue sauce. Yield: 4 servings.
Reviews forBarbecue Jack Chicken
"Really liked this...the husband especially. I used a couple of reviews - Kris Hodges from 2011 - about cutting it and baking it first then stuff the cheese in and consol10 from 2009 (the foil idea was the BEST IDEA EVVVVERRRRR!!!). But I didn't notice the Pepper Jack Cheese all that much. Maybe I used a cheep brand of cheese. But I will definitely do this again. Ooooohhhh I shouldda read crabbyann40 before I did mine - great idea - next time!!! Thanks everyone!!!"
"Waste of time- broiled it as instructed and so many toothpicks- it took 4X as long to cook and no cheese inside despite 18 toothpicks for 2 breasts. Just bbq chicken."
"I'm going to have to try this one again before I can give it a higher rating. I tried baking it and the cheese all ran out. I will try broiling it next time since I don't own a grill."
"Put the cheese on top of the chicken just before taking off the grill, then sprinkle with bacon bits, chopped tomato and green onions."
"My daughter in law makes these but doesn't put the cheese inside. Shortly before taking off the grill, she lays the cheese on top to melt. Absolutely wonderful. I'm going to try it with the cheese inside. With cheese on top, you can put into a big bun as a sandwich."
"I made this recipe in a grill pan & it turned out great! I used a zesty BBQ sauce & sub'd in smoked provolone cheese as it was what I had on hand. The hint of smoke in the cheese made the chicken taste like it came off the outdoor grill!"