How to Make Chicken Diablos Like a Grill Master 🔥

If you’re ready to impress your friends at the next cookout—or just want to add some serious flavor to your weeknight grill game—Chicken Diablos are calling your name. Brought to you by Tri-County Meat Market and proudly presented by Grill Masters Pro Shop, this recipe is packed with heat, smoky flavor, melty cheese, and mouth-watering goodness.

This isn’t your average grilled chicken. This is next-level, Texas-style backyard greatness.

🔥 What You’ll Need:

• 3 or 4 boneless skinless chicken breasts

• White Oaxaca quesadilla cheese (2 packages)

• Bacon (2 packages)

• Chorizo Mexican sausage (2 packages)

• Dry rubs:

  • Meat Church Holy Voodoo

  • John Henry’s Mojave Garlic Pepper

  • Dizzy Pig Dizzy Dust

    
    

Step-by-Step Directions:

1. Butterfly the Chicken

Slice the chicken breasts open like a book—don’t cut all the way through. You’re just making room for all the goodness you’re about to stuff inside.

2. Dry & Season

Pat the chicken dry, then season generously. Think bold:

• Mojave Garlic Pepper (go heavy)

• Dizzy Dust (go light)

• Holy Voodoo (just enough for that kick)

3. Cook the Chorizo

Brown it up in a skillet until safe temp (156°F for pork). Set it aside to cool.

4. Crumble the Cheese

Break up that Oaxaca cheese with your fingers into a bowl—it should start to look like blue cheese crumbles.

5. Mix It Up

Combine the crumbled cheese with the cooked chorizo—you're aiming for a 50/50 mix. It’ll create a cheesy, spicy "paste."

6. Load & Wrap

Scoop the chorizo/cheese mix into each butterflied chicken breast. Fold it shut like a taco.Wrap each one in bacon strips and secure it with twine or toothpicks.

7. Fire It Up

Preheat your smoker or grill to 300°F.Place the bacon-wrapped Diablos on the grill and cook until the internal temp hits 165°F.

8. Let It Rest

Pull them off the grill, let them rest for 10 minutes, remove the toothpicks or twine, and boom—you’ve got a masterpiece.

🔥 Pro Tips:

• Want to go smaller? Use a smaller pan and grill just 2 at a time.

• Try experimenting with other cheeses or adding a jalapeño for even more bite.

• These Diablos pair great with grilled street corn or a cold beer.

  
  

Ready to try it yourself?

Visit us at GrillMastersProShop.com or stop by to grab everything you need—from the spices to the smoker.📍 Call us at 830-438-0255 for help picking out your gear or rubs.