- May 3, 2026
- 38
- 142
I was playing around with an idea, I have experimented with a couple times over the years. A Chicken Cordon Bleu wrapped in Bacon instead of breading and grilled.
I started off by creating the Bacon weave
I then pounded out a boneless skinless chicken thigh. Dusted it with some of my CoopDust
I added ham an Swiss to the top
Ready to Roll..
I tucked the ends in on themself to keep everything neat an tidy and to avoid tooth picks or skewers to hold it together.
The finished roll got a dusting of my Hot rub, just a light coating to help build color an a bit of a crust.
It went on to the kettle on a the cold side of a two zone setup.
About 90 minutes later it was ready to pull off the grill.
I let it rest for 5 minutes before slicing.
Hold up... wait a minute... where is the cheese????
Seems I did not use enough Swiss, and the thins slices melted an ran to the ends before dripping out, even though I did not really noticed much cheese leaking out during the cook. so perhaps it all just ended up in the ends where it filled up the voids. It was there, just not throughout.
So next time I will be adding a lot more cheese than I think it needs and maybe wrap the chicken in a slice of ham as well before the bacon to help hold the cheese in.
So a successful failure is what this is, and one that tasted great too.
I started off by creating the Bacon weave
I then pounded out a boneless skinless chicken thigh. Dusted it with some of my CoopDust
I added ham an Swiss to the top
Ready to Roll..
I tucked the ends in on themself to keep everything neat an tidy and to avoid tooth picks or skewers to hold it together.
The finished roll got a dusting of my Hot rub, just a light coating to help build color an a bit of a crust.
It went on to the kettle on a the cold side of a two zone setup.
About 90 minutes later it was ready to pull off the grill.
I let it rest for 5 minutes before slicing.
Hold up... wait a minute... where is the cheese????
Seems I did not use enough Swiss, and the thins slices melted an ran to the ends before dripping out, even though I did not really noticed much cheese leaking out during the cook. so perhaps it all just ended up in the ends where it filled up the voids. It was there, just not throughout.
So next time I will be adding a lot more cheese than I think it needs and maybe wrap the chicken in a slice of ham as well before the bacon to help hold the cheese in.
So a successful failure is what this is, and one that tasted great too.
