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Stuffed Roasted Barbecue Chicken

Rated as 4 out of 5 Stars

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

9 h 10 m servings 217 cals
Original recipe yields 4 servings

Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 217 calories; 4.2 g fat; 19.2 g carbohydrates; 26.9 g protein; 67 mg cholesterol; 293 mg sodium. Full nutrition

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Reviews

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Surprised no one had made this yet. I had this for dinner this week and it was a nice meal. The chipotle and all the black pepper was a little too spicy for me... I didnt add the second dose ...