Stuffed Roasted Barbecue Chicken Recipes

STUFFED ROASTED BARBECUE CHICKEN

Steps:

• 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.
• 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.
• Preheat the grill to 300 degrees F (150 degrees C). Soak 8 toothpicks in a bowl of water.
• 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.
• 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.

ROAST CHICKEN AND STUFFING ON THE BBQ!

Steps:

• Let your fire or barbecue burn down to embers.
• Heat a drizzle of olive oil in a pan and add the chopped garlic, celery, onions, potatoes and carrot. Add half the thyme. Sweat the vegetables until they are soft, about 10 minutes.
• Chop the chicken livers. Mix together with the drippings and wine. Use this mixture to stuff each of the chickens.
• Stitch up the opening in the chickens with (soaked) wooden toothpicks and rub them with olive oil, salt and pepper.
• Sprinkle the chickens with the rest of the thyme, and wrap each one in five layers of foil.
• Bury the foil-wrapped chickens in the embers and cook for 45 minutes. Remove from the embers with tongs and blow off the ash.
• Once cooked, snip open the foil carefully. Pour any juices in to a bowl and put to one side.
• Cut each chicken in half with poultry shears and scoop out the stuffing.
• Serve the chickens on top of the stuffing and pour over the juices. Drizzle some olive oil and thyme around the outside for effect.

GRILLED BARBECUE BACON-CHEDDAR STUFFED CHICKEN BREASTS

Steps:

• Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
• Make the filling: Cook the bacon in a skillet until crisp; crumble. Mix 2 tablespoons bacon drippings with the melted butter in a bowl. Combine the buttermilk biscuit, bacon, half of the drippings mixture, the cheese, chives and parsley in a separate bowl. Stir in 2 to 3 tablespoons water; season with salt and pepper.
• Season the pounded chicken on both sides with salt and pepper and brush with the remaining drippings mixture. Spoon the filling over the top, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine.
• Brush the grill grates with vegetable oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes, brushing with the barbecue sauce during the last 2 minutes of cooking. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.

ROAST STUFFED CHICKEN

Steps:

• Heat oven to 325°F.
• Mix hot water and margarine in large bowl until margarine is melted. Add stuffing mix; stir just until moistened. Set aside. (Do not stuff chicken until ready to bake.)
• Stuff chicken lightly with prepared stuffing; close openings with skewers and string. Place, breast-side up, on rack in baking pan; sprinkle with thyme.
• Bake 1 hour 40 min. or until chicken is done (165°F) and stuffing is heated through (165ºF), basting occasionally with pan juices.

BARBECUE BACON CHICKEN STUFFED WITH RANCH CREAM CHEESE

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray.
• Microwave bacon between layers of microwavable paper towels on microwavable plate 3 to 4 minutes or just until edges begin to brown but are still soft and pliable. Cut each piece in half crosswise.
• In small bowl, stir together cream cheese and dressing mix.
• Cut pocket in each chicken breast by making a horizontal slit along thin long edge, being careful to not cut through to opposite side. Stuff each pocket with one-fourth of the cream cheese filling (about 2 tablespoons). Press edges of chicken together to seal. Season chicken breasts with salt and pepper.
• Arrange bacon pieces diagonally over tops of chicken breasts, pressing bacon over sides. Brush each with 1 tablespoon barbecue sauce.
• Bake 15 minutes. Brush with remaining 1/4 cup barbecue sauce, using about 1 tablespoon on each breast. Bake 10 to 15 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F).

BARBECUED CHICKEN-STUFFED POTATOES

Steps:

• Scrub and pierce potatoes. Coat with cooking spray and rub with garlic salt with parsley; place on a microwave-safe plate. Microwave, uncovered, on high until tender, 18-22 minutes, turning once., Cut each potato in half lengthwise. Scoop out the pulp, leaving 1/2-in. shells. Discard pulp or save for another use., In a large bowl, combine chicken and barbecue sauce. Spoon into potato shells. Top with beans, olives and green onions; sprinkle with cheese. Place on a baking sheet. Bake, uncovered, at 375° until heated through, 10-12 minutes. Serve with tomatoes and sour cream.

STUFFED GRILLED CHICKEN

Steps:

• In a small skillet, saute onion and garlic in 3 tablespoons butter for 2-3 minutes or until tender. Remove from the heat; stir in bread crumbs. Carefully cut a pocket in each chicken breast half. Fill with bread crumb mixture; secure with metal or soaked wooden skewers. , In a small microwave-safe bowl, melt remaining butter; stir in lemon zest. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until juices run clear, basting frequently with lemon butter.

BARBECUE STUFFED BAKED POTATOES

Steps:

• Add the chicken to a small bowl.
• Open the can of beans, and pour off 1/2 cup of the liquid. Add the liquid to the chicken, toss to coat, and place in the fridge to marinate for about 30 minutes, up to 2 hours.
• Meanwhile, grate the cheese and have it ready.
• Prick the potatoes all over with a fork, and wrap in foil. Toss near the coals and cook until soft--about 45 minutes or so.
• Grill the chicken until done. Let rest for 10 minutes before slicing.
• Warm the rest of the beans on the stove.
• To serve, slice open the potatoes, add generous scoops of beans, top with sliced chicken, grated cheese, and serve.

BBQ CHICKEN STUFFED BAKED SWEET POTATOES RECIPE

Steps:

• Scrub the outside of each potato and remove any blemishes.
• Poke the outside of each sweet potato multiple times with a fork then place on a baking sheet and place on the middle oven rack.
• Heat oven to 425 degrees and bake for 45 minutes, or until a fork easily presses into the center.
• Meanwhile, spray a 9 x 13 inch baking dish with nonstick cooking spray.
• Place chicken breasts in prepared pan and cover with BBQ sauce.
• Bake at 375 degrees for 25-30 minutes, or place in the oven with the sweet potatoes for the last 20 minutes of cooking. Make sure chicken is cooked all the way through.
• Remove chicken and sweet potatoes from the oven.
• Shred cooked BBQ chicken.
• Cut each sweet potato down the middle and fill with shredded chicken.
• Divide mozzarella cheese, red onion and chopped cilantro evenly between each potato and put on top of each baked potato.
• Broil on high for 2-3 minutes, or until cheese is completely melted.
• Serve hot.

BARBECUE-CHEDDAR HASSELBACK CHICKEN

Steps:

• Heat oven to 425°F. Spray 13 x 9-inch (3-quart) baking dish with cooking spray.
• Make cuts 1/2 inch apart on each chicken breast from top to almost bottom, forming pockets, being careful not to cut all the way through.
• Sprinkle barbecue seasoning all over chicken. Cut bacon slices into thirds to make 6 pieces. Cut Cheddar slices into fourths to make 12 pieces.
• Alternate placing cheese and bacon pieces into each slit in chicken. Add extra cheese or bacon to slits if there is any left.
• Bake uncovered about 15 minutes or until chicken is no longer pink. Let stand 5 minutes before serving.

BBQ GROUND BEEF-STUFFED CHICKEN

Steps:

• Heat oven to 375ºF.
• Brown meat with vegetables in skillet on medium-high heat; drain. Stir in 1/4 cup barbecue sauce.
• Place chicken in 13x9-inch baking dish. Squeeze lemon juice over outside of chicken and inside body cavity. Season with pepper. Stuff chicken with meat mixture. Brush with remaining barbecue sauce.
• Bake 45 min. Reduce oven temperature to 325ºF. Cover chicken with foil; bake 30 min. or until done (165ºF). Let stand, covered, 10 min. before serving chicken with the stuffing.