Stuffed Roasted Barbecue Chicken recipe

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Ingredients

¼ cup ground black pepper
2 tablespoons smoked paprika
4 skinless, boneless chicken breast halves, pounded flat
2 tablespoons ground chipotle
2 cubes vegetable bouillon, or more to taste
¼ cup chopped fresh rosemary
16 baby carrots, chopped
2 shiitake mushrooms, sliced
2 stalks celery, chopped
5 cloves garlic, chopped
1 pinch ground chipotle, or to taste
¼ cup barbeque sauce

Nutrition Info

217.1 calories
carbohydrate: 19.2 g
cholesterol: 67.2 mg
fat: 4.2 g
fiber: 5.7 g
protein: 26.9 g
saturatedFat: 1.1 g
servingSize: -
sodium: 293.1 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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

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