Stuffed Roasted Barbecue Chicken

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

INGRIDIENT

DIRECTION

Step: 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.

Step: 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.

Step: 3

Preheat the grill to 300 degrees F (150 degrees C). Soak 8 toothpicks in a bowl of water.

Step: 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.

Step: 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.

NUTRITION FACT

Per Serving: 217 calories; protein 26.9g; carbohydrates 19.2g; fat 4.2g; cholesterol 67.2mg; sodium 293.1mg.

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