That sounds really good!Saw a video on my barbeque forum wherein the guy separated a chicken's skin from the meat, and then filling the pockets with mexican chorizo sausage. That sounded really good, so I tried it this morning. I brined the clucker yesterday, then let it air-dry in the fridge overnight, then pushed some fresh chorizo under the skin and onto the smoker with pecan wood.
I screwed up somehow on the temp, took it off way too early and the breasts were still undercooked, as was the chorizo. Tossed everything in a pan in the oven until the breast meat was cooked.
Whoa! It was a bit dried out from being cooked twice, but dayam that was tasty! I'm gonna have to experiment with this recipe, there's some fantastic potential.
For my European friends, mexican chorizo is a bit different than spanish chorizo. The mexican variety falls apart into a really fine grind and is hard to degrease; but stuffing it over chicken breasts allowed the meat to absorb some of it and the rest drain out. Yum!