The taste of roasted chicken on your grill with the tang of a little bit of BBQ sauce.
Ingredients
- ¼ 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
- ¼ 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
- ¼ cup barbeque sauce
Directions
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 Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 217 | |
% Daily Value * | |
Total Fat4g | 5% |
Saturated Fat1g | 6% |
Cholesterol67mg | 22% |
Sodium293mg | 13% |
Total Carbohydrate19g | 7% |
Dietary Fiber6g | 20% |
Total Sugars7g | |
Protein27g | |
Vitamin C9mg | 47% |
Calcium85mg | 7% |
Iron4mg | 24% |
Potassium624mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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