Directions:

In a gallon size plastic bag, add water, salt, thyme and garlic powder.  Mix well and add chicken.  Allow chicken to soak for 30 minutes.  Meanwhile, shred cheese, chop cilantro and onion, and preheat grill to high heat.  Using a grill pan (or skewer the onions to prevent them from falling through grates), grill onions for 10 minutes, stirring occasionally. Remove onions and allow to cool for 5 minutes.  Mix onions, Gouda cheese, chopped cilantro (reserving a few pinches for garnish) and 1/2 cup of Bone Suckin Sauce or Bone Suckin Sauce – Hot in a bowl. Remove chicken from brine. Butterfly chicken and pound to 1/4 to 1/2 inch thickness with flat side of a mallet. Divide cheese, cilantro and onion stuffing among the chicken breasts.  Roll up chicken breasts and secure with a tooth pick(s) to hold stuffing in while grilling.  Grill over high heat until cooked to 165 degrees, about 5-8 minutes per side.  Slather chicken with Bone Suckin Sauce or Bone Suckin Sauce – Hot during the last 3-5 minutes of cooking. Serve immediately.