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Stuffed Roasted Barbecue Chicken

  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    9 h 10 m
treg

treg

The taste of roasted chicken on your grill with the tang of a little bit of BBQ sauce.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 217 kcal
  • 11%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 19.2g
  • 6%
  • Protein:
  • 26.9 g
  • 54%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 293 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Mix black pepper and smoked paprika together in a bowl; season 1 side of each chicken breast with black pepper mixture. Flip each chicken breast over and season the other side with about 1 1/2 teaspoons ground chipotle per chicken breast. Wrap chicken breasts in plastic wrap and refrigerate 8 hours to overnight.
  2. Bring a pot of water to a boil; add vegetable bouillon and rosemary. Stir carrots, mushrooms, celery, and garlic into boiling broth; cook until vegetables are tender, about 10 minutes. Strain vegetables from broth using a slotted spoon and transfer to a bowl.
  3. Preheat the grill to 300 degrees F (150 degrees C). Soak 8 toothpicks in a bowl of water.
  4. Remove plastic wrap from chicken breasts and place chipotle-side down on a work surface. Spoon the vegetable mixture onto each chicken breast; roll chicken breast around filling. Secure each breast with 2 toothpicks. Season outside of rolls with more ground chipotle.
  5. Grill chicken breasts until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Brush chicken breasts with barbeque sauce; cook until exterior is caramelized, about 10 more minutes.
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