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Grilled Grilled Barbecue Jack Chicken



This recipe couldn't be any easier, but it is absolutely delicious! I like to add diced fresh tomatoes and occasionally some cooked bacon to these as well.

  • 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 toothpicks.
  • Grill chicken, covered, over medium heat or broil 4 in. from the heat
  • for 6-8 minutes on each side or a thermometer reads 165°,
  • basting frequently with barbecue sauce. Discard toothpicks before serving.


Sounds delicious! A few things that came to mind after reading this:

Cabot brand Habanero Cheese would probably be awesome with this in place of the Pepper Jack. I use it in my spinach & artichoke dip which also typically calls for Pepper Jack and it rocks. The heat really isn't too severe since it's among so much creaminess from the cheese itself.

Also, if you don't want to stuff the cheese into the chicken, perhaps just baste it with your BBQ sauce, let it cook for a bit until the sauce sets, then add the cheese on top and broil it until melted and golden, then top with more hot BBQ sauce - sort of like a Chicken Parmesan is served.

Grilled pineapple slices might be nice on top of this too.