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Stuffed Roasted Barbecue Chicken
Stuffed Roasted Barbecue Chicken
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
550 minutes
Spicy chipotle-coated grilled chicken breasts stuffed with veggies and smothered in BBQ sauce - a perfect summer dish.
Ingredients:
  • 0.25 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
  • 0.25 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
  • 0.25 cup barbeque sauce
Instructions:
  • Combine black pepper and smoked paprika, then rub the mixture onto one side of each chicken breast. Flip the chicken breasts and sprinkle about 1 1/2 teaspoons of ground chipotle on the other side. Wrap the seasoned chicken breasts in plastic wrap and refrigerate for 8 hours to overnight.
  • - Boil water in a pot and infuse it with flavorful vegetable bouillon and fragrant rosemary. - Introduce a vibrant mix of carrots, mushrooms, celery, and garlic to the bubbling broth. - Allow the vegetables to simmer until they reach perfect tenderness, approximately 10 minutes. - Skillfully separate the cooked vegetables from the broth using a slotted spoon and place them in a bowl.
  • Preheat the grill to a cozy 300 degrees F (150 degrees C) while you let 8 toothpicks take a refreshing dip in a bowl of water.
  • Peel off plastic wrap from chicken breasts. Lay chipotle-side down on a work surface. Spoon vegetable mixture onto each breast, roll chicken around filling, secure with 2 toothpicks, and season outside with more ground chipotle.
  • Grill chicken breasts until fully cooked and juicy, about 30 minutes. Ensure they reach an internal temperature of 165 degrees F (74 degrees C). Brush with barbeque sauce and caramelize for an additional 10 minutes. Enjoy!

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