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1
Preheat an outdoor grill for indirect grilling.
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2
Cut chicken in half.
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3
Remove bones from breasts and leg/thighs.
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4
Rub the chicken with chopped garlic.
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5
In a skillet over medium heat, cook bacon until almost crisp.
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6
Remove and drain on paper towels.
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7
On the grill, roast the peppers over direct heat until blackened.
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8
When cool, remove the skin and seeds and chop coarsely.
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9
Wrap the celery in foil, season with salt and pepper and a bit of olive oil.
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10
Cook until tender about 15 to 20 minutes, cool and chop.
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11
Mix together bacon, beans, thyme, rosemary, peppers, celery and half the bread crumbs.
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12
Sprinkle chicken with more crumbs then stuff bacon mixture into chicken.
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13
Place chicken in pie pan skin side down.
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14
Wrap pan in foil.
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15
Dot chicken with butter and place on grill.
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16
Cover grill lid and cook about 30 to 40 minutes over indirect heat making sure the skin is crisping.
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17
Uncover, top with grated Cheddar and cook until chicken is tender, about 15 to 20 minutes more.
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18
Let chicken rest so stuffing will set and chicken will cool enough to cut and pull apart.
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19
Top with chopped parsley and serve with sliced baguette.
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20
A viewer, who may not be a professional cook, provided this recipe.
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21
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
