Best Easy Bbq Chicken With Stuffing Dinner Recipes

ONE-DISH CHICKEN AND STUFFING BAKE

Steps:

• Mix water and butter. Add stuffing. Mix lightly.
• Spoon stuffing along center of 3-quart shallow baking dish. Arrange chicken on each side of stuffing and sprinkle with paprika.
• Mix soup, milk and parsley. Pour over chicken. Cover.
• Bake at 400 degrees F for 30 minutes or until done.

EASY BBQ CHICKEN WITH STUFFING DINNER

Steps:

• PLACE chicken on broiler pan. Brush with BBQ sauce.
• BROIL 4 to 6 inches from heat 10 to 12 minutes or until cooked through, turning & brushing frequently with BBQ sauce. Meanwhile, prepare Stuffing & cook vegetables
• SERVE chicken with stuffing and vegetables.

EASY BBQ CHICKEN

Steps:

• Combine the BBQ sauce ingredients in a small saucepan and set over medium-high heat. Bring to a simmer and cook for 5 minutes until the sugar has dissolved. Remove from the heat and allow to cool to room temperature.
• Combine the seasonings for the chicken then dust the chicken on both sides with the spice mixture, making sure the chicken is completely covered.
• Cook the chicken on a hot grill (or a griddle pan on the stove), basting with the BBQ sauce continuously until the chicken is sticky, glossy and cooked through. Approximately 5-6 minutes per side.
• Remove the chicken from the heat and allow to rest for at least 5 minutes before slicing and serving.

CHICKEN BREAST WITH STUFFING

Steps:

• Place chicken skin side down on a double thickness of heavy-duty foil lightly coated with cooking spray; sprinkle with salt and pepper. , In a skillet, saute onion and celery in butter until tender. Stir in the remaining ingredients. Spoon over chicken. Fold foil around chicken and seal tightly; place in a baking pan. Bake at 400° for 40-45 minutes. Carefully open foil. Bake 5 minutes longer or until chicken juices run clear.

EASY CHICKEN & STUFFING MIX BAKE

Steps:

• Preheat oven to 400 degrees.
• Prepare stuffing according to package directions, but do not let stand.
• Spoon stuffing across the center of a 2 quart shallow baking dish.
• Arrange 3 chicken breast halves on each side of the stuffing, overlapping if necessary.
• Combine soup, milk and parsley.
• Pour over chicken.
• Cover with foil and bake for 15 minutes.
• Uncover and bake 10 minutes longer or until the chicken is no longer pink.
• You may need to lift some pieces of chicken so that you can check all of it.
• Stir sauce before serving.

STUFFED ROASTED BARBECUE CHICKEN

Steps:

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

ROAST CHICKEN AND STUFFING ON THE BBQ!

Steps:

• Let your fire or barbecue burn down to embers.
• Heat a drizzle of olive oil in a pan and add the chopped garlic, celery, onions, potatoes and carrot. Add half the thyme. Sweat the vegetables until they are soft, about 10 minutes.
• Chop the chicken livers. Mix together with the drippings and wine. Use this mixture to stuff each of the chickens.
• Stitch up the opening in the chickens with (soaked) wooden toothpicks and rub them with olive oil, salt and pepper.
• Sprinkle the chickens with the rest of the thyme, and wrap each one in five layers of foil.
• Bury the foil-wrapped chickens in the embers and cook for 45 minutes. Remove from the embers with tongs and blow off the ash.
• Once cooked, snip open the foil carefully. Pour any juices in to a bowl and put to one side.
• Cut each chicken in half with poultry shears and scoop out the stuffing.
• Serve the chickens on top of the stuffing and pour over the juices. Drizzle some olive oil and thyme around the outside for effect.

TASTY & EASY CHICKEN AND STUFFING

Steps:

• Prepare stuffing according to package directions.
• Place frozen chicken in the bottom of lightly greased crock pot.
• Evenly spread prepared stuffing on top of chicken.
• Mix together the soup and the mushrooms.
• Pour on top of stuffing, spreading out to evenly cover.
• Cook on low for 5-6 hours.
• Enjoy!