Best 5 Stuffed Roasted Barbecue Chicken Recipes

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**Indulge in a Flavorful Culinary Adventure with Stuffed Roasted Barbecue Chicken: A Symphony of Taste**

Prepare to tantalize your taste buds with the delectable Stuffed Roasted Barbecue Chicken, a culinary masterpiece that seamlessly blends succulent chicken, savory stuffing, and the irresistible smokiness of barbecue sauce. This dish is a symphony of flavors, textures, and aromas that will leave you craving for more.

Embark on a culinary journey with our collection of recipes, each offering unique variations of this beloved dish. From the classic Southern-style barbecue chicken to the tantalizing Jamaican Jerk Chicken, our recipes cater to diverse palates and preferences. Discover the secrets of creating the perfect stuffing, choosing the right barbecue sauce, and achieving that golden-brown, crispy skin that makes this dish truly irresistible.

Check out the recipes below so you can choose the best recipe for yourself!

ROAST STUFFED CHICKEN



Roast Stuffed Chicken image

You've heard it many times, but it bears repeating. Nothing tastes more like home than a good Roast Stuffed Chicken. This Roast Stuffed Chicken recipe is one of our favorites. It requires only five ingredients and still comes out moist, delicious and perfectly seasoned. Try it as soon as you can!

Provided by My Food and Family

Categories     Home

Time 1h50m

Yield 10 servings

Number Of Ingredients 5

1-1/2 cups hot water
3 Tbsp. margarine or butter, cut up
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 whole chicken or capon (5 lb.)
1/4 tsp. dried thyme leaves or dried tarragon leaves

Steps:

  • Heat oven to 325°F.
  • Mix hot water and margarine in large bowl until margarine is melted. Add stuffing mix; stir just until moistened. Set aside. (Do not stuff chicken until ready to bake.)
  • Stuff chicken lightly with prepared stuffing; close openings with skewers and string. Place, breast-side up, on rack in baking pan; sprinkle with thyme.
  • Bake 1 hour 40 min. or until chicken is done (165°F) and stuffing is heated through (165ºF), basting occasionally with pan juices.

Nutrition Facts : Calories 480, Fat 26 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 140 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 0.5178 g, Sugar 0 g, Protein 46 g

BARBECUED CHICKEN-STUFFED POTATOES



Barbecued Chicken-Stuffed Potatoes image

This tasty dish combines some of my favorite things: the toppings for supreme nachos, tender chicken and the warm comfort of a baked potato. -Ellen Finger, Lancaster, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 11

4 large potatoes
Cooking spray
1 teaspoon garlic salt with parsley
1-1/2 cups cubed cooked chicken breast
2/3 cup barbecue sauce
1 can (16 ounces) chili beans, undrained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 green onions, sliced
1-1/2 cups shredded reduced-fat Colby-Monterey Jack cheese
2 plum tomatoes, chopped
1/2 cup reduced-fat sour cream

Steps:

  • Scrub and pierce potatoes. Coat with cooking spray and rub with garlic salt with parsley; place on a microwave-safe plate. Microwave, uncovered, on high until tender, 18-22 minutes, turning once., Cut each potato in half lengthwise. Scoop out the pulp, leaving 1/2-in. shells. Discard pulp or save for another use., In a large bowl, combine chicken and barbecue sauce. Spoon into potato shells. Top with beans, olives and green onions; sprinkle with cheese. Place on a baking sheet. Bake, uncovered, at 375° until heated through, 10-12 minutes. Serve with tomatoes and sour cream.

Nutrition Facts : Calories 237 calories, Fat 8g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 737mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 5g fiber), Protein 19g protein. Diabetic Exchanges

SIMPLE/EASY STUFFED ROAST CHICKEN WITH GRAVY (FOR BEGINNERS)



Simple/Easy Stuffed Roast Chicken With Gravy (For Beginners) image

This method can be used for roast chicken or turkey. It turns out a lovely moist delicious bird with a tasty stuffing and gravy.

Provided by Derf2440

Categories     Chicken

Time 3h5m

Yield 6 serving(s)

Number Of Ingredients 16

1 (120 g) box chicken flavor stuffing mix
1 1/4 cups hot water (hot tap water is ok)
2 tablespoons butter or 2 tablespoons margarine
1 (8 ounce) can water chestnuts, drained and rough chopped
1 small onion, chopped
1 -2 tablespoon poultry seasoning, to taste
1 (5 lb) chicken (fresh or frozen, thawed) or 1 (5 lb) turkey (fresh or frozen, thawed)
salt & fresh ground pepper, to taste
1/4 cup butter, softened
aluminum foil
chicken giblets
water, to cover
salt and pepper, to taste
1 teaspoon poultry seasoning
3 -4 tablespoons flour or 3 -4 tablespoons cornstarch
hot water, to thin if necessary

Steps:

  • Preheat oven to 400°F.
  • Empty contents of stuffing box, both the bread crumb and seasoning envelopes, into a medium bowl.
  • Add hot water and butter; stir to mix.
  • Add chopped water chestnuts, onion and poultry seasoning, mix thoroughly and set aside.
  • Check inside the chicken for giblets, remove and set aside.
  • Rinse chicken inside and out with cold running water.
  • Dry thoroughly inside and out with paper towel.
  • Sprinkle salt and fresh ground pepper inside the cavity and all over the outside.
  • Place chicken in a roaster.
  • Loosely pack the stuffing mix into the main cavity and any left into the neck cavity folding the skin over it.
  • If necessary secure the neck skin with a pick.
  • Take a length of kitchen string and tie the ends of the legs as close together as possible.
  • Rub the butter all over the outside of the chicken making sure to cover the whole outside surface.
  • Take two lengths of aluminum foil, place one piece over the chicken lengthwise, take the other piece and place it sideways over the first piece.
  • Tuck the foil tightly to the chicken so it is touching the bottom of the roaster but not under the bird.
  • If the bird is not completely covered (except for the underside) Use a third piece to finish covering.
  • Place the roaster on the middle rack of the oven and roast at 400f degrees for 15 minutes.
  • Reduce the heat after 15 minutes to 350f degrees and roast for approximately 2 hours.
  • At about 2 hours, carefully lift the aluminum foil and poke the chicken with a fork, if the juice runs clear, remove the foil and roast a further 30 minutes to brown the skin to golden.
  • If the juice is not yet clear, roast a little longer and check again.
  • Once the chicken is well browned, remove to platter, cover with foil and let rest.
  • In the meantime, if you wish to make giblet gravy, take the giblets (and neck if it's there), place in a saucepan, cover with water, add salt and pepper and a little poultry seasoning if you wish, bring to boil, reduce heat and simmer for at least an hour.
  • Remove to strainer, reserving liquid.
  • Chop the giblets and pick any meat off neck bones, add to a blender and add the liquid.
  • Blend to liquefy level, add 3 or 4 tablespoons flour or corn starch and blend to mix well.
  • Pour off as much fat as possible from the roaster, take a whisk and move up any bits and pieces of stuffing/chicken stuck to the bottom, remove any large pieces of skin, add the giblet mix from the blender, whisk around; place in 450°F to 500°F degree oven until bubbly, about 10 minutes; add a small amount of hot water if necessary if it is too thick until it is the consistancy you want, cook another 5 minutes.
  • (We like ours very thick) Whisk and pour into gravy boat and serve hot with the roast chicken.
  • Gravy can also be made without the giblets, just whisk up the brown bits in the roaster and add 1 cup of hot water and make a slurry of cold water and either flour or corn starch, add the slurry and whisk, cook the same as above adding a little more water if necessary.

BARBECUE BACON CHICKEN STUFFED WITH RANCH CREAM CHEESE



Barbecue Bacon Chicken Stuffed with Ranch Cream Cheese image

Meet your new favorite way to make chicken: Boneless skinless chicken breasts get stuffed with ranch-flavored cream cheese, wrapped in bacon and brushed with a sweet and spicy barbecue sauce before being baked to juicy perfection.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 7

8 slices bacon
4 oz cream cheese, softened
1 tablespoon Hidden Valley™ The Original Ranch™ salad dressing and seasoning mix (from 1-oz package)
4 boneless skinless chicken breasts (about 1 1/2 lb)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup Annie's™ Naturals organic sweet & spicy BBQ sauce

Steps:

  • Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray.
  • Microwave bacon between layers of microwavable paper towels on microwavable plate 3 to 4 minutes or just until edges begin to brown but are still soft and pliable. Cut each piece in half crosswise.
  • In small bowl, stir together cream cheese and dressing mix.
  • Cut pocket in each chicken breast by making a horizontal slit along thin long edge, being careful to not cut through to opposite side. Stuff each pocket with one-fourth of the cream cheese filling (about 2 tablespoons). Press edges of chicken together to seal. Season chicken breasts with salt and pepper.
  • Arrange bacon pieces diagonally over tops of chicken breasts, pressing bacon over sides. Brush each with 1 tablespoon barbecue sauce.
  • Bake 15 minutes. Brush with remaining 1/4 cup barbecue sauce, using about 1 tablespoon on each breast. Bake 10 to 15 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F).

Nutrition Facts : Calories 430, Carbohydrate 14 g, Cholesterol 155 mg, Fat 3 1/2, Fiber 1 g, Protein 46 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1360 mg, Sugar 10 g, TransFat 0 g

BBQ CHICKEN STUFFED BAKED SWEET POTATOES RECIPE



BBQ Chicken Stuffed Baked Sweet Potatoes Recipe image

BBQ Chicken Stuffed Baked Sweet Potatoes are a healthy recipe filled with flavor. A soft, sweet potato baked in the oven and topped with barbecue chicken, red onion, mozzarella cheese and cilantro.

Provided by Elyse Ellis

Categories     Main Course

Time 1h20m

Number Of Ingredients 6

6 sweet potatoes
3 boneless, skinless chicken breasts
2 cups BBQ Sauce
1 cup shredded Mozzarella cheese
½ red onion (diced)
4 Tablespoons cilantro (chopped)

Steps:

  • Scrub the outside of each potato and remove any blemishes.
  • Poke the outside of each sweet potato multiple times with a fork then place on a baking sheet and place on the middle oven rack.
  • Heat oven to 425 degrees and bake for 45 minutes, or until a fork easily presses into the center.
  • Meanwhile, spray a 9 x 13 inch baking dish with nonstick cooking spray.
  • Place chicken breasts in prepared pan and cover with BBQ sauce.
  • Bake at 375 degrees for 25-30 minutes, or place in the oven with the sweet potatoes for the last 20 minutes of cooking. Make sure chicken is cooked all the way through.
  • Remove chicken and sweet potatoes from the oven.
  • Shred cooked BBQ chicken.
  • Cut each sweet potato down the middle and fill with shredded chicken.
  • Divide mozzarella cheese, red onion and chopped cilantro evenly between each potato and put on top of each baked potato.
  • Broil on high for 2-3 minutes, or until cheese is completely melted.
  • Serve hot.

Nutrition Facts : Calories 318 kcal, Carbohydrate 47 g, Protein 20 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 51 mg, Sodium 307 mg, Fiber 7 g, Sugar 10 g, ServingSize 1 serving

Tips:

  • Prep the Chicken: Rinse and pat dry the chicken before stuffing and roasting. This helps ensure even cooking and a crispy skin.
  • Use Quality Ingredients: Opt for fresh, organic vegetables and herbs for the stuffing and BBQ sauce. High-quality ingredients make a significant difference in flavor.
  • Stuff the Chicken Generously: Don't be shy with the stuffing; pack it loosely but firmly into the chicken cavity. This ensures every bite is flavorful.
  • Secure the Chicken: Truss the chicken securely with kitchen twine to keep the stuffing intact and prevent it from spilling out during roasting.
  • Roast at the Right Temperature: Follow the recipe's recommended roasting temperature and time to ensure the chicken cooks evenly and the skin crisps up nicely.
  • Make a Flavorful BBQ Sauce: Use a combination of ketchup, brown sugar, apple cider vinegar, spices, and herbs to create a tangy and smoky BBQ sauce.
  • Baste the Chicken: Baste the chicken with the BBQ sauce every 20-30 minutes during roasting. This helps keep the chicken moist and infuses it with delicious BBQ flavor.
  • Check the Internal Temperature: Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C) for safe consumption.
  • Let the Chicken Rest: After roasting, let the chicken rest for about 10 minutes before carving. This allows the juices to redistribute, resulting in more tender and flavorful meat.

Conclusion:

The stuffed roasted barbecue chicken recipe is an impressive and delectable dish that combines the succulent flavors of a roasted chicken with a flavorful stuffing and a tangy BBQ sauce. With its crispy skin, tender meat, and aromatic stuffing, this dish is sure to be a hit at any gathering. Follow the tips and instructions provided in the recipe to create a memorable dining experience that will satisfy your taste buds and leave your guests craving for more.

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