Sex on a Grill 2.0: Stuffed & Bacon-Wrapped Grilled Chicken Breast

A Bachelor & His Grill‘s Sex on a Grill: Stuffed. Bacon-Wrapped. Grilled Chicken Breast. This Recipe is 7 different kinds of Amazing & the undisputed Creme dela Creme of Grilled Chicken Recipes!

Video Link & Original Recipe from Mother’s Day Weekend’s LIVE National TV Appearance on Char-Broil & The Weather Channel‘s “Outdoor Chef”!!



Sex on a Grill 2.0: Stuffed & Bacon-Wrapped Grilled Chicken Breast

Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings: 4
Author: A Bachelor & His Grill


  • 3 Large Portabello Mushroom Caps rinsed and stems removed
  • 1 Large Vidalia Onion sliced 1/2-inch thick
  • 3-4 Tablespoons Olive Oil
  • 3-4 Cloves Garlic peeled and minced
  • Coarse Salt and Freshly Ground Pepper to taste
  • 2 Tablespoons Balsamic Vinegar
  • 4 Boneless Skinless Chicken Breasts
  • 8 Ounces Goat Cheese
  • 12-16 Strips Hardwood Smoked Bacon 3-4 per Breast
  • 12-16 Wooden Toothpicks soaked in water for 20 minutes before using


  • Preheat the grill to medium high, ensuring the grates are clean and well-oiled.
  • Put the portobello mushrooms and onions in a large mixing bowl and drizzle with olive oil.
  • Add the minced garlic to the mushrooms and onions, seasoning to taste with salt and pepper and tossing to coat evenly.
  • Lay the seasoned mushrooms, stem-side up, and onions on the grill, grilling each 4-6 minutes per side.
  • Remove both from the grill, chop roughly and splash with balsamic vinegar. Set aside to cool completely.
  • Cut into the side of the chicken, creating a deep pocket inside the breast, with caution to not pierce through or butterfly the meat.
  • Gently, but liberally, stuff the chicken with cheese, followed by grilled veggies.
  • Lay 3-4 bacon strips per breast on a cutting board, one next to another with no spaces.
  • Place the stuffed breasts over the bacon strips, tightly rolling and wrapping the chicken.
  • Insert water-soaked toothpicks through bacon, securing the wrapping.
  • Grill for 15-20 minutes over indirect heat, rotating every 5-7 minutes, or until the bacon is crisp and the internal temperature of the chicken reaches 165 degrees.
  • Pull the chicken from the grill, set on a cutting board, tent with foil and allow to rest for 3-5 minutes.
  • Plate, serve and ENJOY!


You may want to render the fat from bacon in advance of grilling to decrease the likelihood of flare-ups and burned chicken. Simply fry the bacon on the stove until it renders its grease but while it's still pliable enough to wrap around the chicken. Recommendation: If using a charcoal grill, slant the coals to one side and cook the chicken indirectly on the cooler portion of the grill (you may need to adjust cooking times accordingly).


Sex on a Grill


Written by Live Fire Republic
David Olson is a nationally-recognized American Culinary Federation Chef, television personality and international social media influencer, award-winning recipe developer, live fire grill master, global adventurer-extraordinaire, and the creator behind, "Live Fire Republic." David has an organic and attentive audience of more than two million households weekly via countless television and event appearances, his blog, and various print, radio and social media channels. Meanwhile his recipes and creative content continue to be shared across the web and in print publications from sea to shining sea. For all media inquiries, please email PR agency, The Lisa Ekus Group; Boston, MA - Jaimee Constantine, 413.247.9325 or