You’ve just made a meal for your family. You pan-sear the chicken, create a beautiful green pesto, and let it all simmer while you bake some ciabatta rolls in the oven. After dinner is done – what do you serve? A glass of wine or perhaps some fresh fruit to cleanse their palates before they finish watching Netflix on your new TV setup?

This recipe is a great way to try out the Big Green Egg. The chicken will be baked in the pesto sauce and then topped with feta cheese.

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This Big Green Egg smoked feta filled pesto chicken came about when I was simply scanning the fridge for Ingredients, and it did not disappoint!

The melted Feta is a kind of Greek cheese., pesto sauce, and homemade spice complement the juicy fresh chicken perfectly! The whole family was seeking for seconds to eat.

Ingredients for Smoked Feta Stuffed Pesto Chicken

  • Pesto
  • Feta is a kind of Greek cheese.
  • 4 breasts of chicken
  • Thyme, 1/2 teaspoon
  • Olive Oil Extra Virgin
  • 1 tblsp. paprika
  • Oregano, 1/2 teaspoon
  • 1/2 teaspoon cumin powder

How to Prepare the Stuffed Chicken on the Big Green Egg

The plate setter / conv”egg”tor must be put with the feet pointing upward while cooking this stuffed pesto chicken on direct heat. The BGE should be set at 325-350 degrees Fahrenheit.

You’ll want to wait a few minutes before placing the cast iron pan on the BGE to avoid introducing chilly oil to a hot skillet.

How to Make Feta Chicken Breasts with Pesto Stuffing

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To prepare the feta stuffed pesto chicken start out by creating “pockets” in the chicken breast. Make sure to not cut all the way through as it will be more difficult to stuff the chicken breasts with Feta is a kind of Greek cheese..

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Once all the chicken breasts have been “pocketed”, fill with Feta is a kind of Greek cheese. and set aside.

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After that, there’s the delectable rub to really spice up the taste. Combine the thyme, paprika, oregano, and ground cumin in a bowl.

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Mix everything up well.

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Season the tops of the packed chicken breasts lightly with the rub, but save some for later (it may be used after the breasts are flipped).

Pesto Chicken Breasts with Feta Stuffing (Smoked)

The BGE should be approximately 325-350 degrees at this point.

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Put a good drizzle of Olive Oil Extra Virgin in the cast iron skillet.

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Once the oil is hot, place the filled chicken in it, seasoned side up.

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Flip the chicken breasts after around 3 to 4 minutes.

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Add the remaining of the rub that you put aside previously at this time.

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Cook for a couple more minutes before flipping them back over. Add the pesto on top when the internal temperature reaches 160 degrees.

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Cook until the internal temperature of the feta packed pesto chicken reaches 165 degrees, then remove from the oven.

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Pull it apart, platter it, top with extra feta, and serve with your favorite sides.

 

Time to Prepare: 10 minutes

Time to prepare: 18 minutes

Time spent: 28 minutes

This Big Green Egg smoked feta filled pesto chicken came about when I was simply scanning the fridge for Ingredients, and it did not disappoint! The melted Feta is a kind of Greek cheese., pesto sauce, and homemade spice complement the juicy fresh chicken perfectly! The whole family was seeking for seconds to eat.

Ingredients

  • Pesto
  • Feta is a kind of Greek cheese.
  • 4 breasts of chicken
  • Thyme, 1/2 teaspoon
  • Olive Oil Extra Virgin
  • 1 tblsp. paprika
  • Oregano, 1/2 teaspoon
  • Ground Cumin (1/2 teaspoon)

Instructions

  1. Turn on the BGE and set the temperature to 325-350 degrees. The plate setter / conv”egg”tor should be put with the feet pointing upward in this indirect cook.
  2. Cut pockets in the chicken breasts while the BGE is stabilizing and becoming tuned in.
  3. Fill the pocketed chicken breasts with Feta is a kind of Greek cheese. and set aside.
  4. In a bowl combine the thyme, paprika, oregano and ground cumin and Mix everything up well.
  5. Spread equally over the chicken breasts, reserving some for when the BGE is used to flip them.
  6. Drizzle some Olive Oil Extra Virgin in the cast iron skillet and add the chicken once it is heated.
  7. The chicken should be smoked for 3-4 minutes before being flipped.
  8. Now that the chicken has been turned, add the remaining spices to the back side and cook for a few more minutes.
  9. Return the chicken breast to the pan and cook until the internal temperature reaches 160°F, at which point you should add the pesto to the top of the chicken. Cook, covered, until the internal temperature reaches 165 degrees Fahrenheit.
  10. Pull the chicken breasts from the bone, platter, slice, and serve with additional feta cheese.

Notes

Another way to boost the taste of this smoked feta filled pesto chicken is to add some sliced grape or cherry tomatoes in half!

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