Tuesday, August 21, 2012

Grilled Boneless Chicken Thighs Stuffed with Ham and Cheese

I LOVE grilling boneless chicken thighs. They’re so much moister and more flavorful than their white meat brethren (yes, I know they’re not as lean, but that’s why they taste so good . . . ). 

They’re also much more forgiving for amateur cooks like me. Chicken is so difficult on the grill because you can’t undercook it without making your guests sick, but if you overcook breasts even slightly, the meat gets really dry, really fast. So there’s a pretty tight window to get them off the grill. But since thighs are so much juicier and tenderer to begin with, you can still have a great-tasting meal even if you leave them on the grill a minute or two too long.

I usually just cover thighs with salt and spices and throw them on the grill, and they always taste great. But for this recipe, I decided to step it up a notch and stuff them with some ham and cheese. The ham adds great flavor, and the cheese is gooey and delicious. Give it a try!

Ingredients (serves 4)

4 boneless chicken thighs
4 thick slices of ham
4 slices of cheese (I used provolone, but feel free to mix it up)
Salt and pepper


1.    Open up the boneless thighs. Sprinkle with salt and pepper on both sides.
2.    Lay one piece of ham across the middle of each, and then place a slice of cheese over the ham. Fold like so:

3.    Grill for about 10 minutes on each side. Watch for flare-ups! Flip them once carefully using a spatula; otherwise, leave them alone. Thighs should reach an internal temperature of 165 degrees.Remove and enjoy.

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