Last month’s colorful Guac Salad becomes this month’s Stuffed Chicken on The BBQ with just one added ingredient: chicken! Be sure to keep an eye out for next month’s magazine to see how we’re transforming this recipe into something completely new for the third time with yet another special ingredient. 

Ingredients:

• 1 Ear Corn
• 2 6-Ounce Boneless, Skinless Chicken Breasts
• 1/2 Bell Pepper
• 1 Tomato
• 1/4 Red Onion
• 1 Lime
• 1 Avocado
• 2 Tablespoons Chopped Cilantro
• Salt and Pepper
• Olive Oil

Instructions: 

1. Bring a large pot of water to a boil, then add corn. Cook 10 minutes, then remove, let cool, and cut kernels off the cob.
2. While the corn is boiling, slice chicken breasts horizontally, leaving one side attached to create a pocket. Season both sides with olive oil, salt, and pepper.
3. Dice bell pepper, tomato, and red onion.
4. Add juice from half the lime, in addition to the corn kernels. Season with salt and pepper, adding oil if mixture seems dry.
5. Stuff each chicken breast with veggie mixture. (PRO TIP: to keep the filling from spilling out, use toothpicks, a kebab stick, or twine to hold the chicken together.)
6. Grill over medium heat until juices run clear and chicken is no longer pink, about 20 minutes, carefully flipping halfway through.
7. While the chicken is cooking, blend avocado, cilantro, and remaining lime juice until smooth. Season to taste with salt and pepper, adding a splash of oil until desired consistency is reached.
8. Once chicken is done, remove from grill, dispose of any sticks, and top with avocado sauce.