Grilled Chicken Cordon Bleu Recipe

Okay, let’s fire up the grill for a classic with a smoky twist! This Grilled Chicken Cordon Bleu has become an absolute showstopper in my household. Initially, I was a bit hesitant, wondering if the delicate cheese filling would survive the intensity of the grill, or if the chicken would dry out before cooking through. But let me tell you, the first time I pulled these beautifully charred, cheese-oozing bundles off the grates, my family was hooked. The smoky flavor infused from the grill elevates this dish beyond its traditional baked or fried counterparts, adding a rustic charm that’s simply irresistible. It’s surprisingly easy to assemble, and the “wow” factor it delivers makes it perfect for a special weeknight dinner or for impressing guests at a summer barbecue. The juicy chicken, savory ham, and molten Swiss cheese, all kissed by the flame, create a symphony of flavors that we now crave regularly.

Why Grilled Chicken Cordon Bleu is a Culinary Triumph

Chicken Cordon Bleu, a dish with roots in Swiss cuisine (though its exact origins are debated, often linked to schnitzel variations), traditionally involves breading and frying or baking chicken stuffed with ham and cheese. While undeniably delicious, this classic method can be heavy. Grilling offers a lighter, yet incredibly flavorful, alternative.

The magic of grilling this dish lies in several key aspects:

1. Smoky Flavor Infusion: The grill imparts a distinct char and smokiness that you simply cannot replicate in an oven or pan. This smoky essence beautifully complements the savory ham and rich cheese.
2. Healthier Preparation: By grilling, you often use less oil than pan-frying, and you avoid the heavy breadcrumb coating, making it a leaner option without sacrificing taste.
3. Juiciness Retained: When grilled properly, using a combination of direct and indirect heat, the chicken remains wonderfully moist and tender, sealing in the juices and the molten cheese filling.
4. Impressive Presentation: The grill marks on the chicken create a visually appealing dish that looks like it came straight from a high-end restaurant.
5. Versatility: It’s elegant enough for a dinner party but also relaxed enough for a weekend family meal.

This grilled version takes the sophisticated flavors of Cordon Bleu and gives them a wonderfully rustic, summery feel. It’s a testament to how a simple change in cooking method can transform a dish, offering new layers of complexity and enjoyment.

Ingredients for Grilled Chicken Cordon Bleu

Here’s what you’ll need to create this mouthwatering dish:

• Chicken: 4 large boneless, skinless chicken breasts (about 6-8 oz each)
• Ham: 8 thin slices of good quality deli ham (such as Black Forest or Virginia ham)
• Cheese: 8 thin slices of Swiss cheese (Gruyère, Emmental, or even Provolone work well)
• Olive Oil: 2 tablespoons, plus more for oiling grill grates
• Seasoning:
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika (smoked paprika adds a nice touch)
  • 1/2 teaspoon dried thyme or Italian seasoning (optional)
• Dijon Mustard (optional): 4 teaspoons, for spreading inside the chicken
• Kitchen Twine or Toothpicks: For securing the chicken bundles

A Note on Ingredients:

• Chicken: Look for breasts that are relatively uniform in size for even cooking. If they are very thick, you might consider butterflying them partially before pounding.
• Ham: Choose a ham that isn’t overly salty, as the cheese will also contribute saltiness. Thin slices are easier to roll.
• Cheese: Swiss is classic for its meltability and nutty flavor. Gruyère offers a more complex, assertive taste. Ensure the slices are thin enough to melt beautifully without overwhelming the bundle.

Mastering the Grill: Essential Equipment

Before you begin, ensure you have the right tools on hand for a successful grilling experience:

1. Grill: Whether you’re using a gas grill or a charcoal grill, ensure it’s clean and can be set up for two-zone cooking (direct and indirect heat).
2. Meat Mallet: Essential for pounding the chicken breasts to an even thickness.
3. Cutting Board: A large, stable cutting board for preparing the chicken.
4. Plastic Wrap or Large Zip-Top Bags: To place over the chicken while pounding, preventing mess and tearing.
5. Tongs: Long-handled tongs for safely turning the chicken on the hot grill.
6. Meat Thermometer: This is crucial for ensuring the chicken is cooked through to a safe internal temperature (165°F or 74°C) without drying out.
7. Kitchen Twine or Sturdy Toothpicks: To secure the chicken rolls and prevent the delicious filling from escaping.
8. Grill Brush: For cleaning the grates before and after cooking.
9. Small Bowl: For mixing your seasonings.
10. Basting Brush (optional): If you plan to brush with additional oil during grilling.

Step-by-Step Instructions for Perfect Grilled Chicken Cordon Bleu

Follow these detailed steps to culinary success:

1. Prepare the Chicken Breasts:
* Place one chicken breast at a time between two sheets of plastic wrap or inside a large zip-top bag. This prevents chicken splatters and keeps your workspace cleaner.
* Using the flat side of a meat mallet, gently but firmly pound the chicken breasts to an even thickness of about ¼ to ⅓ inch. Start from the center and work your way outwards. The goal is to create a larger, flatter surface for stuffing and rolling, and to ensure even cooking. Be careful not to pound too aggressively, or the chicken might tear. Set aside.

2. Mix the Seasonings:
* In a small bowl, combine the salt, black pepper, garlic powder, paprika, and dried thyme (if using). Mix well.

3. Assemble the Chicken Cordon Bleu:
* Lay a pounded chicken breast flat on your work surface.
* If using Dijon mustard, spread about 1 teaspoon thinly over one side of the chicken breast. This adds a subtle tang and helps the ham adhere.
* Season the inside of the chicken lightly with a pinch of your seasoning mixture.
* Place 2 slices of ham over the chicken, covering most of the surface but leaving a small border (about ½ inch) around the edges.
* Top the ham with 2 slices of Swiss cheese, again keeping it slightly away from the edges.
* Carefully roll the chicken breast up tightly, starting from one of the shorter ends, like a jelly roll. Try to tuck in the sides as you go to encase the filling as much as possible.

4. Secure the Chicken Rolls:
* Secure each chicken roll with kitchen twine, tying it in 2-3 places, or by inserting several toothpicks along the seam and at the ends. This is crucial to prevent the rolls from unfurling and the cheese from oozing out excessively during grilling.

5. Season the Exterior:
* Brush the outside of each chicken roll lightly with olive oil.
* Sprinkle the remaining seasoning mixture generously over all sides of the chicken rolls, patting it gently to help it adhere.

6. Prepare the Grill:
* Preheat your grill to medium-high heat (around 375-450°F or 190-230°C).
* Set up your grill for two-zone cooking. For a gas grill, this means leaving one or two burners off or on low, and the others on medium-high. For a charcoal grill, bank the hot coals to one side.
* Clean the grill grates thoroughly with a grill brush. Once clean, lightly oil the grates by wiping them with a paper towel dipped in high-heat cooking oil (like canola or avocado oil) using long-handled tongs.

7. Grill the Chicken Cordon Bleu:
* Place the seasoned chicken rolls on the direct heat side of the grill. Sear them for about 2-3 minutes per side, or until they develop nice grill marks and a golden-brown crust. Be careful not to char them too much.
* Once seared on all sides (this should take about 8-12 minutes total), move the chicken rolls to the indirect heat side of the grill.
* Close the grill lid and continue to cook for another 15-25 minutes, or until the chicken is cooked through. The exact time will depend on the thickness of your chicken rolls and the temperature of your grill.
* Use a meat thermometer to check for doneness. Insert the thermometer into the thickest part of the chicken (avoiding bone if any, though these are boneless, and trying not to hit the cheese center directly for an accurate meat reading). The internal temperature should reach 165°F (74°C).

8. Rest the Chicken:
* Once cooked, carefully remove the chicken Cordon Bleu from the grill and transfer it to a clean cutting board or platter.
* Tent the chicken loosely with aluminum foil and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a much juicier and more flavorful final product. It also allows the molten cheese to set slightly, making it less likely to run out completely when sliced.

9. Serve:
* Carefully remove the kitchen twine or toothpicks.
* Slice the Grilled Chicken Cordon Bleu into 1-inch thick medallions or serve whole. You’ll be greeted by that beautiful swirl of chicken, ham, and molten cheese.

Nutrition Facts

• Servings: 4
• Calories per serving (approximate): 450-550 calories

Disclaimer: Nutritional information is an estimate and can vary based on specific ingredient choices, portion sizes, and preparation methods. This estimate assumes standard-sized chicken breasts and cheese slices and does not include side dishes.
The majority of calories come from the chicken (protein and fat) and cheese (fat and protein), with some from the ham. Grilling is generally a lower-fat cooking method compared to frying.

Preparation Time

• Active Preparation Time: 25-30 minutes (pounding chicken, assembling rolls, seasoning)
• Grilling Time: 25-35 minutes (searing and indirect cooking)
• Resting Time: 5-10 minutes
• Total Time: Approximately 1 hour to 1 hour 15 minutes

This timeline makes it feasible for a more involved weeknight meal or a relaxed weekend cooking project.

How to Serve Your Grilled Chicken Cordon Bleu

Grilled Chicken Cordon Bleu is a versatile dish that pairs well with a variety of sides. Here are some serving suggestions to create a complete and satisfying meal:

• Classic Comfort Pairings:
  • Creamy Mashed Potatoes: The smooth texture of mashed potatoes is a wonderful contrast to the grilled chicken.
  • Buttered Egg Noodles: A simple yet satisfying accompaniment.
  • Rice Pilaf: A fluffy, flavorful rice pilaf with herbs and perhaps some toasted almonds.
• Lighter Vegetable Sides:
  • Grilled Asparagus: Grill asparagus spears alongside the chicken for an easy and elegant side. Drizzle with lemon juice and olive oil.
  • Steamed Green Beans: Tossed with a little butter and toasted almonds (Haricots Verts Amandine style).
  • Roasted Broccoli or Cauliflower: Roasting brings out the sweetness of these vegetables.
  • A Crisp Green Salad: A simple salad with a light vinaigrette (lemon, Dijon, or balsamic) can balance the richness of the Cordon Bleu. Consider mixed greens, cherry tomatoes, and cucumber.
• Starchy Sides with a Twist:
  • Roasted Baby Potatoes: Seasoned with rosemary and garlic.
  • Quinoa Salad: A light and healthy quinoa salad with fresh herbs and lemon.
  • Crusty Bread: Perfect for soaking up any delicious juices or melted cheese.
• Sauce (Optional):
  While delicious on its own, some enjoy a sauce. Consider:
  • Light Dijon Cream Sauce: A classic pairing, made with a touch of cream, white wine, and Dijon mustard.
  • Lemon-Herb Butter Sauce: Melted butter infused with fresh lemon juice and herbs like parsley or chives.
  • Mushroom Gravy: A savory mushroom gravy can complement the earthy flavors.
• Presentation:
  • Slice the Cordon Bleu into medallions to showcase the beautiful swirl of ham and cheese.
  • Arrange artfully on a platter or individual plates.
  • Garnish with fresh parsley or chives for a pop of color.

Additional Tips for Grilling Perfection

1. Don’t Overstuff: It’s tempting to load up on ham and cheese, but overstuffing makes the chicken harder to roll and secure, increasing the likelihood of cheese leakage during grilling. Stick to the recommended amounts.
2. Secure Tightly but Gently: Whether using toothpicks or kitchen twine, ensure the rolls are snug. If using toothpicks, insert them at an angle across the seam. If using twine, don’t tie it so tightly that it cuts deeply into the chicken, but firm enough to hold its shape. Remember to remove them before serving!
3. Embrace the Meat Thermometer: This is your best friend for perfectly cooked chicken. Grills can have hot spots, and chicken thickness varies. An instant-read thermometer takes the guesswork out, ensuring your chicken is safe to eat (165°F/74°C) and not overcooked and dry.
4. Don’t Skip the Rest: Resting the chicken after grilling is crucial. It allows the muscle fibers to relax and reabsorb the juices. Slicing into it immediately will result in a flood of juices onto your cutting board and drier chicken.
5. Clean and Oil Your Grill Grates: This is fundamental for good grilling. Clean grates prevent sticking and ensure even cooking with those desirable grill marks. Oiling the grates further helps prevent the chicken from adhering, especially important for a dish that will be moved from direct to indirect heat.

FAQ: Grilled Chicken Cordon Bleu Q&A

Q1: Can I prepare Grilled Chicken Cordon Bleu ahead of time?
A: Yes, you can assemble the chicken rolls (stuff, roll, and secure them) up to a day in advance. Store them covered tightly in the refrigerator. Season the exterior and brush with oil just before grilling. This makes it a great option for entertaining as it cuts down on prep time right before guests arrive.

Q2: What if I don’t have an outdoor grill? Can I still make this recipe?
A: Absolutely! While you’ll miss the smoky flavor, you can bake Chicken Cordon Bleu. Preheat your oven to 400°F (200°C). Sear the assembled and seasoned chicken rolls in an oven-safe skillet with a little oil on the stovetop for 2-3 minutes per side. Then, transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). You can also use a grill pan on the stovetop for a similar searing effect, then finish in the oven.

Q3: What’s the best cheese to use for Chicken Cordon Bleu?
A: Swiss cheese (like Emmental or Jarlsberg) is the traditional choice due to its excellent melting properties and mild, nutty flavor. Gruyère is another popular option, offering a richer, more complex, and slightly saltier taste. Provolone or even a good quality Monterey Jack can also work if you prefer a milder cheese. The key is to choose a cheese that melts well.

Q4: How do I prevent the cheese from leaking out too much during grilling?
A: Some cheese leakage is almost inevitable and actually quite delicious (those crispy cheese bits!), but to minimize it:
* Don’t overstuff with cheese.
* Ensure your chicken is pounded to an even thickness and that you roll it tightly.
* Secure the rolls well with toothpicks or kitchen twine, paying extra attention to the ends.
* Sear over direct heat quickly, then move to indirect heat. The lower, more gentle heat for the majority of cooking helps the cheese melt more slowly and stay contained.
* Leave a small border around the edges when placing the cheese inside the chicken.

Q5: Is Grilled Chicken Cordon Bleu gluten-free?
A: Yes, this particular recipe for Grilled Chicken Cordon Bleu is naturally gluten-free as it does not use any breadcrumbs for coating. The ingredients are chicken, ham, cheese, oil, and spices, all of which are typically gluten-free. However, always double-check the labels on your ham and any pre-mixed spice blends to ensure they don’t contain hidden gluten. If you are serving someone with celiac disease, ensure your grill grates are thoroughly cleaned to avoid cross-contamination.

This Grilled Chicken Cordon Bleu offers a fantastic way to enjoy a classic dish with a fresh, smoky, and slightly healthier profile. It’s a recipe that looks and tastes impressive but is quite manageable for any home cook with a grill. Enjoy the process, and more importantly, enjoy the delicious results!