- 4 Boneless Chicken breasts
- 4 oz. Blue cheese
- 16 Ham slices, THIN!
- 1/2 Cup Salt
- 1/2 Cup Brown sugar
- Black pepper
- Elastic netting or Butchers twine
Butterfly breasts and split. Hammer out to even up and consistent 1/4-3/8" inch thinckness. Brine in salt, sugar and garlic water for 4 hours. Rinse well. Dry WELL! Lay two pieces of ham, and 1/2 oz. of Blue cheese in middle. Roll up tight like you are making a Cheech & Chong Labrador joint, and either stuff in netting (Easy) or fuck with it for a few hours and a couple extra sets of hands and tie it up. Sprinke with pepper and paprika.
Let sit out and pellicle (Get sticky) for about 30 minutes. If in a hurry, put a fan on them. Smoke lightly with Hickory or Applewood at 190º for two hours. You should get a reading of 165-170º internal. Let cool and slice.
Preheat half of grill on High. Lightly brush chickens with olive oil. Grill and turn on High for 5-7 minutes. Remove to 'indirect' side of grill and let cook for 45-1 hour.