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 caloriescarbohydrate: 19.2 gcholesterol: 67.2 mgfat: 4.2 gfiber: 5.7 gprotein: 26.9 gsaturatedFat: 1.1 gservingSize: -sodium: 293.1 mgsugar: 7.4 gtransFat: : -unsaturatedFat: : -
Directions Stuffed Roasted Barbecue Chicken
Directions
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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.