Stuffed Roasted Barbecue Chicken
Recipe information
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Cooking:
20 min.
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Servings per container:
4
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Source:

Ingredients for - Stuffed Roasted Barbecue Chicken

1. Ground black pepper - ¼ cup
2. Smoked paprika - 2 tablespoons
3. Skinless, boneless chicken breast halves, pounded flat - 4
4. Ground chipotle - 2 tablespoons
5. Vegetable bouillon, or more to taste - 2 cubes
6. Chopped fresh rosemary - ¼ cup
7. Baby carrots, chopped - 16
8. Shiitake mushrooms, sliced (Optional) - 2
9. Celery, chopped - 2 stalks
10. Garlic, chopped - 5 cloves
11. Ground chipotle, or to taste - 1 pinch
12. Barbeque sauce - ¼ cup

How to cook deliciously - Stuffed Roasted Barbecue Chicken

1. Stage

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. Stage

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. Stage

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

4. Stage

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. Stage

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.