Stuffed Roasted Barbecue Chicken Recipe

Name: Stuffed Roasted Barbecue Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 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; 1/4 cup chopped fresh rosemary; 16 baby carrots, chopped; 2 shiitake mushrooms, sliced (optional); 2 stalks celery, chopped; 5 cloves garlic, chopped; 1 pinch ground chipotle, or to taste; 1/4 cup barbeque sauce

Servings: persons

1/4 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
1/4 cup chopped fresh rosemary
16 baby carrots, chopped
2 shiitake mushrooms, sliced (optional)
2 stalks celery, chopped
5 cloves garlic, chopped
1 pinch ground chipotle, or to taste
1/4 cup barbeque sauce

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.

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup ground black pepper, 2 tablespoons smoked paprika, 4 skinless, boneless chicken breast halves, pounded flat, 2 tablespoons ground chipotle, and more.

Yes, Stuffed Roasted Barbecue Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Roasted Barbecue Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions