Bookmark this recipe. Print out the recipe card. You’re going to LOVE it. I’m giving you an Extraordinary BBQ guarantee.
My good friend Rick, he of Brisket fame, came up with this delicious recipe. As always, chicken recipes are the most searched for and requested on this site, so I jumped at the chance to try a new way of preparing it. Stuffing anything with ham and cheese is just a great idea. You know it’s not going to be bad.
But adding Panko bread crumbs and smoking it to crispy perfection is taking it to a different level.
Now, not everyone can smoke it ever so perfectly. Rick shared this recipe and with it came instructions to broil it for the last 5 minutes in your oven to crisp up the breadcrumbs. After about 45 minutes of smoking at around 250-275, I poked the chicken with my ever-handy Thermapen and was happy to discover the bread crumbs were as crispy as crispy can be. Glorious.
Keep practicing, Rick, and maybe next time you won’t have to use your oven on this amazing smoked chicken cordon blue. 🙂
Oh, and thanks for the recipe!