Grilled Chicken With Brie Recipe

Prepare and marinate

Butterfly the chicken breasts: place each breast on a cutting board, slice horizontally almost through and open like a book so thickness is even. Pat dry with paper towels. In a shallow bowl, whisk together olive oil, lemon juice, minced garlic, Italian seasoning, salt, and pepper. Place butterflied breasts in the bowl or a zip-top bag and coat thoroughly. Marinate at room temperature for 15 minutes or in the refrigerator for up to 2 hours. If refrigerated, bring to room temperature 20 minutes before grilling.

Preheat grill

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grate lightly or brush the grill pan with a little oil to prevent sticking.

Assemble

After marinating, place each butterflied breast skin-side down (if skinless, presentation side down) on a cutting board. Spread 1 1/2 tablespoons apricot preserves over the inner surface of each opened breast in a thin, even layer. Arrange slices of brie over the apricot preserves, leaving a 1/2-inch border to reduce cheese oozing. Sprinkle each with half of the chopped rosemary. Fold the breasts closed over the filling and press gently to adhere. If needed, secure with 1 or 2 toothpicks along the open edge.

Optional finishing glaze

Reserve the remaining 1/2 tablespoon apricot preserves to brush on the chicken near the end of grilling for a glossy finish. If using honey for extra sweetness, reserve to drizzle when serving.

Place the stuffed chicken on the preheated grill. Cook with the lid closed if using an outdoor grill. Grill 5–6 minutes per side, turning carefully halfway through, until grill marks appear and internal temperature reaches 160°F (71°C). Time will vary with thickness; avoid overcooking because brie can over-melt and leak. If the cheese starts to ooze excessively, move the chicken to indirect heat to finish cooking gently.

During the last 1–2 minutes of grilling, brush the reserved apricot preserves over the top of each breast and allow it to set briefly on the heat.

Remove chicken from the grill and transfer to a cutting board. Tent loosely with foil and let rest 5 minutes. Internal temperature will rise to about 165°F while resting and juices will redistribute.

While the chicken rests, lightly butter the rustic Italian bread slices and toast them on the grill or in a skillet until golden, about 1–2 minutes per side.

Remove toothpicks from the chicken. Slice each breast on a slight diagonal and arrange over toasted bread or alongside. Drizzle a little honey if using, sprinkle chopped parsley for color, and serve with lemon wedges on the side to squeeze if desired.