Chicken Involtini

I have grilled Chicken Involtini (Weber's Way To Grill version) several times before, and it is always a hit. It was posted here once before as well (http://www.bbq-brethren.com/forum/showthread.php?t=77430).

I'm trying to take it to the next level; was thinking about brining the chicken first (after pounding to a thin cutlet, I suspect this will be a very short, <1 hour brine). I usually grill the rolls over medium direct heat. Any thoughts on whether I should do it low and slow over some smoke? 225F, cherry?

Also, in prior attempts, I've thrown some extra provolone on top of the rolls (AFTER removing the twine this time), but had to move it to a broiler to brown the cheese - any thoughts on a better way to do it?

And any thoughts on using ground chicken instead of breasts? Should keep the cheese inside a little better, just not sure if it will dry out.

No particular reason for breast meat vs. thighs, although I suppose that means I'll need a grinder....

QansasjayhawQ said:

Or you could check with your local full service grocery store to see if someone in the meat department could grind some chicken thigh for you.

But if you have one of those KitchenAid mixers that a lot of people have, the grinder attachment is available at Amazon:

Amazon.com: KitchenAid FGA Food Grinder Attachment for Stand Mixers: Home & Kitchen

Click to expand...

I didn't even know that accessory existed for my Kitchenaid! Thanks QansasjayhawQ!