Home  |   Accessories  |  Brines  |  Cook Times  |  Dictionary  |  Egg Wash  |  Frosting  |  Measures  |  My BBQ  |  Sauces
Teriyaki Chicken Roulade
Serves 4
Alternative Ingredients are listed in Red

Qty Size Ingredient
2 lg Chicken Breast, Boneless, Skinless
2 Jalapeños, Diced *
½ cup Sharp Cheddar, Grated (Pepper Jack or Mozzarella)
¼ lbs Sharp Cheddar, Block
8 strips Bacon *
8 Round Toothpicks (square ones are too weak when wet)
¼ tsp Fresh Ground Pepper
 
Soy Marinade
4 cloves Minced Garlic
4 stalks Minced Scallion Onions
4 tbls Lemon Juice
4 tbls Olive Oil
4 tbls Soy Sauce
4 tsp Brown Sugar
 
Basting Sauce
½ cup Teriyaki Sauce
2 clove Garlic
4 tbls Honey
2 tsp Powdered Ginger
4 tbls Minced Fresh Ginger


Combine all marinade ingredients and mix well.  Marinate chicken for at least 4 hours, over night is best.  This recipe makes enough marinade for four chicken breasts.  Combine all basting ingredients and puree.

Wet each breast and pound with the flat side of tenderizer, between two sheets of cellophane, until they are about ¼" thick.  Make sure not to punch a whole in them.  If you do, well, grill it separately and use it for a chicken quesadilla appetizer.  If you have knife skills, butterfly the breasts, then tenderize with a blade tenderizer.  The breast will be more tender as well as more moist and flavorful.

Seal the breasts into a one gallon ziplock baggie with the marinade for at least 4 hours.  Over night is better.  Be sure to squeeze out as much air as you can.  Soak all toothpicks in warm water for at least ½ hour.  Cut off the jalapeños stems, slice in half lengthwise then scrape out the seeds and veins to eliminate heat.  A serrated citrus spoon works really well for this, or best of all, the small end of a mellon baller.  Once cleaned out, julienne the peppers lengthwise and then dice.

Just before you are ready to grill, remove breasts from marinade and pat dry (do not rinse).  Place a small handful (¼) of the shredded cheese along with ¼ of the peppers inside each breast before rolling up tightly.  If you are using block cheese, cut it into quarters making sure each strip of cheese is not longer than the chicken breast is wide once rolled up.  Try to fold in the ends of the breasts to seal the stuffing in.  If you can't, use some additional toothpicks to close the ends.

Once rolled up, wrap enough bacon around the rolled up breast to cover (except the ends of the breasts) and secure with the wet toothpicks.

Grill slowly with indirect heat until you get an internal temperature of at least 160º.  Rotate to brown bacon uniformly.  Wait until bacon browns before basting.  If you baste too soon you'll end up steaming the bacon and it won't render and brown.  If internal temp reaches 130º before bacon is browned, move back to, or increase, the heat.

Remove toothpicks and slice each breast in half widthwise.  Serve immediately.  If you are in a fancy mood, slice diagonally into medallions and splay on the plate in a small pool of the basting sauce.

* Can be made without the bacon and/or jalapeños if desired.


Griffin Logo