Stuffed Roasted Barbecue Chicken

Chicken breasts are coated in chipotle powder, stuffed with vegetables, and grilled with barbeque sauce for spicy roasted chicken perfect for the summer.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 217 Calories

Ingredients

• 2 stalks celery, chopped
• 5 cloves garlic, chopped
• 2 tablespoons smoked paprika
• 2 cubes vegetable bouillon, or more to taste
• 4 skinless, boneless chicken breast halves, pounded flat
• 2 tablespoons ground chipotle
• 16 baby carrots, chopped
• 1 pinch ground chipotle, or to taste
• 0.25 cup barbeque sauce
• 0.25 cup ground black pepper
• 0.25 cup chopped fresh rosemary
• 2 shiitake mushrooms, sliced

Recipe Instructions

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.