Instructions

• In a bowl, mash together the garlic parmesan filling ingredients with a fork.
• In a separate small bowl, combine the chicken seasoning ingredients.
• Prepare the barbecue for cooking using indirect medium-high heat (230°C-260°C) and preheat as directed. See below for information on premium gas barbecue set up methods.
  Prepare the barbecue for cooking using indirect high heat (220°C-260°C). Set up your barbecue with a convection tray and a roasting trivet and preheat as directed. See below for information on Weber Q settings and set up methods.
  Prepare the charcoal barbecue for cooking using indirect medium-high heat (230°C-260°C). See below for information on how to set up a Weber Kettle.
  Prepare your barbecue for cooking using indirect medium-high heat (260°C-290°C). See below for information on pellet barbecue settings and set up methods.
• Using a thin, sharp knife, preferably a boning knife, make a pocket in each chicken breast. Starting at the thick end, make a 3 cm horizontal incision in the chicken breast and continue slicing as deep as possible to create a pocket, being careful not to pierce through to the outside. Repeat with the other breast.
• Stuff the pocket in each chicken breast with the cheese filling, thenuse a couple of toothpicks to secure the opening.
• Coat the chicken breasts with olive oil and the chicken seasoning.
• Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Place the chicken on the barbecue, skin side up. Roast the chicken, with the lid closed, for 25 to 35 minutes, or until the skin is crispy and the internal temperature has reached 71°C. The temperature will continue to rise by 3°C to 6°C while the chicken is resting (the final doneness temperature for chicken is 74°C).
  Once the barbecue has preheated, adjust it to the settings for indirect medium-high heat. Place the chicken on the trivet, skin side up. Roast the chicken, with the lid closed, for 25 to 35 minutes, or until the skin is crispy and the internal temperature has reached 71°C. The temperature will continue to rise by 3°C to 6°C while the chicken is resting (the final doneness temperature for chicken is 74°C).
  Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Place the chicken in the centre of the cooking grill, between the two charcoal baskets, skin side up. Roast the chicken over indirect medium-high heat, with the lid closed, for 25 to 35 minutes, or until the skin is crispy and the internal temperature has reached 71°C. The temperature will continue to rise by 3°C to 6°C while the chicken is resting (the final doneness temperature for chicken is 74°C).
  Once your barbecue has preheated to the set temperature, brush the cooking grills clean with a wire brush. Place the chicken on the barbecue, skin side up. Roast the chicken over indirect medium heat, with the lid closed, for about 25 to 35 minutes, or until the internal temperature has reached 71°C. The temperature will continue to rise by 3°C to 6°C while the chicken is resting (the final doneness temperature for chicken is 74°C).
• Slice the chicken breasts and serve immediately.
• Indirect cooking is not available on a Traveler Barbecue

  Related Grill Skills

  Indirect cooking on a premium gas barbecue
• Related Grill Skills

  Roasting on a Weber Q
• Related Grill Skills

  57cm Kettle Charcoal Barbecue Setup – Indirect Cooking
• Related Grill Skills

  Roasting on a Pellet Barbecue or Smoker