Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 311 :: Europe's Grill
Serbian Grilled Chicken Bundles
Method: Direct Grilling
You can assemble the packets up to 6 hours ahead and refrigerate them.
Category: Fowl
For the stuffing:

1 tablespoon vegetable oil
3 ounces thick-sliced smoky country style bacon, cut crosswise into 1/4-inch slivers
3 ounces thick-sliced smoked ham, cut into 1/4-inch dice
3 ounces piquant cheese, like gouda, edam, or gruyre, cut into 1/4-inch dice
8 boneless, skinless chicken thighs, lightly pounded between sheets of plastic wrap
Garlic salt
Freshly ground black pepper

Other Items Needed:
large toothpicks or small bamboo skewers

Heat the oil in a small frying pan. Add the bacon and cook until lightly browned, 3 to 4 minutes, stirring with a wooden spoon. Drain the bacon in a strainer over a bowl to catch the fat. Let both cool to room temperature.
Generously season each chicken thigh with garlic salt and pepper. Paint the tops with mustard. Place the bacon in a small bowl, reserving the fat. Stir in the ham and cheese. Place a spoonful of this mixture on top of one side of each chicken thigh. Fold the other side over to form a neat bundle. Pin the chicken thigh shut using a toothpick or skewer. Breathe a sigh of relief: the hard part is over.

Set up your grill for direct grilling and preheat to medium-high. (Its better to work over medium-high than high to minimize flare-ups.)

Brush the outsides of the chicken bundles with the reserved bacon fat and season with garlic salt and pepper. Arrange the chicken on the grill, running on the diagonal to the bars of the grate. Grill until browned on the outside and cooked through, 8 to 12 minutes per side. Use an instant-read meat thermometer to test for doneness: you're looking for 165 degrees F.

Transfer the chicken bundles to a platter or plates. Don't forget to remove the toothpicks.
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