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

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

217 calories; 4.2 g total fat; 67 mg cholesterol; 293 mg sodium. 19.2 g carbohydrates; 26.9 g protein; Full Nutrition


Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/24/2016
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 of the chipotle either. The filling was a nice idea nut it didnt seem to pick up much flavor from the bouillon..I would recommend some salt to the filling and a little queso.. would make it a little easier to cut if the filling stuck together a bit more. This is a nice recipe and just needs a few tweaks for me I had the leftovers with some avocado and greek yogurt... I think that improved it for me Read More
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