“Pickles are the special ingredient in this entrée that taste as delicious as it looks! Marinate chicken overnight, then pat dry, and brush with dijon mustard - so very tasty done on the BBQ.”
READY IN:
15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place chicken breast, brine, olive oil and pepper in resealable bag. Marinate in refrigerator overnight.
  2. Preheat oiled BBQ grill to medium. Meanwhile remove the chicken from brine and pat dry. Discard brine. Place chicken on surface and brush with mustard.
  3. Lay 2 pickle quarters, 2 sticks cheese, and 2 strips of onion along the shorter edge of chicken breast and roll jelly roll style. Secure bundles with toothpicks.
  4. Place on preheated grill. Sear on all sides and reduce heat to low. Cook until chicken is no longer pink inside, about 15 minutes.
  5. Remove and let sit 5 minutes. To serve, slice on diagonal and arrange on serving dish.
  6. CHIPOTLE MAYO DIPPING SAUCE: Combine dipping sauce ingredients and serve.

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