Stuffed Chicken Breast with Chimichurri Sauce

Smoked Stuffed Chicken Breast with Chimichurri Sauce Recipe

Smoked chicken just gets some added flavour with this fresh green sauce from Argentina.


4 Boneless skinless chicken breasts

2 Cups fresh cilantro

1 Jalapeno pepper, cored and seeded

1 Garlic clove

1 Tsp red chili flakes

1 Lime, juiced

2 Tbsp dried oregano, divided

4 Tbsp olive oil, divided

1½ Tsp salt, divided

½ Tsp ground black pepper

3 Garlic cloves, minced

1 Cup cream cheese, softened

Bradley Flavor Bisquettes – Apple, Maple or Oak


Make the chimichurri sauce by adding the fresh cilantro, jalapeno pepper, 1 garlic clove, chili flakes, lime juice, 1 tsp dried oregano, 3 tbsp olive oil and 1/2 tsp salt to a food processor. Press the pulse button and release. Continue to do this to finely chop the cilantro. The sauce resembles finely chopped herbs.

Place the cream cheese in a bowl and add 2 tablespoons of the chimichurri sauce. Set aside the remaining chimichurri sauce for later. Use a fork to mash the cream cheese and chimichurri sauce until well combined.

Holding the knife horizontally, insert it into the thick end of each chicken breast and cut to make a deep pocket. Be careful not to pierce through the other end.

Spoon the cream cheese mixture evenly into the pockets of each chicken breast.

In a small bowl mix together the remaining 1 tbsp oregano, 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper and minced garlic. Rub all over the chicken breasts. Place the chicken on a smoker rack.

Set the smoker to 250°F using apple, maple or oak wood bisquettes.

Smoke the chicken until they reach an internal temperature of 165°F.

Place the chicken breasts on a plate and spoon remaining chimichurri sauce on top.

By Steve Cylka


Oak Wood Bisquettes

The most versatile wood of them all is Oak. Pairs especially well with poultry, beef, pork, lamb, and game.

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