Grilled Malibu Chicken

Here is a great way to add some much needed pizazz and wow factor to grilled boneless-skinless chicken breasts. As I've said before, they certainly need all the help they can get.

The breasts are marinated in a dry rub, grilled with a pineapple mustard mop sauce, then topped with sliced deli ham, Swiss cheese and a pineapple ring. It's almost like an inside-out cordon bleu that can be served plated, or as a sandwich on a hearty bun.

Ingredients
6 Boneless/skinless chicken breasts
12 slices Deli ham (thin)
6 slices Canned pineapple
6 slices Swiss cheese (I used Boar's Head® Baby Swiss)
1/2 cup Pineapple juice
4 Tbsp Unsalted butter, melted
2 Tbsp BBQ seasoning (I used Sucklebusters Hoochie Mama)
1 Tbsp Plain yellow mustard
1 Tbsp Honey
1 Tbsp Molasses
2 tsp Worcestershire sauce
1 tsp Chili powder

Method
Put a breast in a gallon zip-top bag and pound the thick end until the entire breast is uniform in thickness, then move to a platter or rimmed sheet pan.

Repeat with the remaining breasts.

Season both sides of each breast with the BBQ seasoning, cover and refrigerate at least an hour.

Combine the butter, pineapple juice, mustard, honey, molasses, Worcestershire sauce and chili powder a medium mixing bowl and whisk until smooth, then set aside.

Prepare your grill for two-zone cooking (direct and indirect) at medium-high heat (about 400º).

Quickly grill one side of each breast and each pineapple ring over direct heat until they are seared and have nice grill marks, about two minutes.

Flip each breast and ring, brush with the sauce, and cook another two minutes.

Move the chicken to the indirect part of the grill and brush the top of each with the sauce.

Top each breast with two slices of ham and drizzle the ham with the sauce.

Put a slice of cheese then a pineapple ring on each breast and drizzle yet again with the sauce.

Continue cooking with the grill lid down until the internal temperature reaches 160º, about 10 minutes.

Serve with, yes, you guessed it, a drizzle of sauce.

Enjoy!

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11 Comments:
Blogger Miranda said...
This looks absolutely amazing. I am so glad I am following your feed.....
I do not know what I would do without waking up to such wonderful food and recipes!
Thank you!!!!
Blogger Chris said...
How very "summer" of you! Those look great, John.

Boar's Head does make some great products. I used the same swiss yesterday and this morning some of the Gruyere.
Blogger Mini Bean said...
These were so yummy. Thank you for feeding us, honey! :D
(Yes, I know this is not my account, but I don't know how to fix it.)
Anonymous Anonymous said...
I made the sauce, sub'd orange juice skiped the cheese and ham turned out so good the wife declared

"This is the only way I want you to make chicken again"

Thanks
Charlie C
Blogger John Dawson said...
Charlie - What part of the recipe did you keep? :-) I'm glad you enjoyed it. -John
Blogger Karissa said...
This looks fabulous!! So glad I came across your blog! I'm forwarding this recipe to husband RIGHT now :)
Blogger windymeadow said...
Thanks for sharing your recipes. I wanted to make something special for my Dad and tried these. They were very good. The entire family loved them, including my carnivorous, steak loving husband.
Blogger T said...
I'm doing someting wrong, my husband does not do the cooking at our house, but the recipe looks good enough for me to try. Thanks,
Anonymous Tobi said...
I kept the recipe as is and O.M.G it was so good! Thanks Patio Daddio for helping a gal make a great BBQ chicken!
Anonymous Janell said...
I just tried this recipe via "Perry's Plate." I made it with a variation on your All Purpose BBQ Seasoning. Delicious! Thank you.
Blogger John Dawson said...
Thanks, Janell! What changes did you make? I'm just curious and always looking to improve.

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