Chicken fillet with chorizo and cheese
I recently saw a video on facebook about a cook who cut chicken fillet and filled it with mozzarella and chorizo. Afterwards he put it in an oven dish with some tomato sauce and went into the oven. That should also work on the BBQ; I thought. No sooner said than done, I bend the dish a bit to my liking by adding some cauliflower steak and smoking it all. You can read the full recipe below!
- 2 chicken fillets
- 1 packet of chorizo
- 1 package of Passendaele cheese
- 1 Cauliflower
- Your favorite BBQ rub for chicken
- Your favorite BBQ rub for vegetables
- Olive oil
Dinner, Pellet Smoker, GMG, Kipfilet, Chicken, Bloemkool, Cauliflower, Kaas, Cheese, Chorizo
1. Prepare a BBQ for indirect grilling at 200 ° C. I myself used a pellet smoker, where I set the temperature to 200 ° C in steps of 20 ° C each time. I do this to prevent my BBQ from working too hard immediately, this can cause a build-up of pellets with a blockage as a result.
2. Make a notch in the chicken every 2 cm, being careful not to cut through the chicken completely.
Fill the notches with the cheese and chorizo. Season with your favorite BBQ chicken seasoning. I have used No Rubbish's "Spanish Delight" here. The saffron in this rub combines great with the chorizo and cheese.
3. When the BBQ is at the right temperature, put the chicken breast on the indirect side. If you are not using a pellet smoker you can now place a block of smoking wood on the coals. I would go for a sweeter wood like apple or cherry.
Let the chicken cook for about 40 minutes.
4. Remove the leaves from the cauliflower and cut into steaks about 2 cm thick. I myself had a smaller cauliflower with a thinner stem, so I was only able to get 2 steaks out of the cauliflower.
Don't throw the florets away! You can also put this on your BBQ to cook with.
Drizzle the cauliflower steaks with some olive oil and your favorite BBQ rub for vegetables. Here I used No Rubbish's "Hardcore Jaws".
5. Place the cauliflower on the warmer zone of the BBQ, with a BBQ or kamado ball this is directly above the coals and with a Pellet or Offset smoker this is closest to the heat source.
Grill the cauliflower steaks on a Kogel BBQ or Kamado until you get nice grill lines and then move them to the indirect zone. With a Pellet or Offset smoker you leave it for about 30 minutes, turn it over after 20 minutes.
6. When the chicken has a core temperature of approximately 70 ° C, you can remove everything from your BBQ.
Dress up your plate and enjoy!