Herbed Goat Cheese Stuffed Chicken with a Honey Ginger Marinade

BOOM. That’s what this dish will do to your taste buds.

And, I’m proud to say I made this one up all by my little self.

I’m totally into these “stuffed chicken” recipes where I stuff the inside of the chicken breast with some kind of cheese, herbs, veggies or whatever tickles my fancy.

This one was a real winner and we already had all the ingredients at home – big bonus.

Herbed Goat Cheese Stuffed Chicken in Honey Ginger Marinade
Serves 2


Two large chicken breasts

½ cup goat cheese

One tsp of dried rosemary

One tsp or dried thyme

Two big squeezes of the honey bear (about 2 healthy TBS of honey)

One TBS of rice wine vinegar (or rice vinegar)

One TBS of soy sauce

One tsp minced garlic

Drizzle (two swirls of the bowl) of extra virgin olive oil

1 tsp of ground ginger (more to taste)

Salt and Pepper

Cut a pocket in your chicken breasts. On a cutting board, with the breast laying flat, start cutting at one end like you’re going to butterfly and lay it open. But just cut a pocket in it and don’t go all the way from end to end.

In a bowl, combine the goat cheese, dried rosemary and thyme in a bowl and use a fork to break apart cheese and combine with the herbs.

Stuff half of this mixture in each chicken breast. Close flap down over cheese as best you can. You don’t want to overfill, or it will ooze out on the grill.

This looks really gross — I understand.

Combine honey, vinegar, EVOO, ginger, garlic and soy sauce. Just taste this marinade, y’all. And if you like more ginger or more honey, etc. just tweak it to your taste.

Sprinkle chicken with a little bit of salt and pepper on each side, then throw on a medium/high grill. Note — we put aluminum foil down on the grill so the chicken wouldn’t stick and so what little cheese did ooze out didn’t muck up the grill.

As the chicken cooks, baste each side with the marinade every few minutes. Be sure you turn the chicken halfway through cooking and do the other side, as well.

So, maybe it’s not really a marinade, but whatever. Baste baste baste.

Cook until done (will vary for different grills, but about 20ish minutes).

Enjoy, chickenheads!


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