I had marinated a whole cut-up chicken earlier that day in olive oil and lemon juice with some herbs. As the stuffing I made for the artichokes included these same ingredients, plus some bread crumbs and a few other items, I thought it would pair well with the chicken. For obvious reasons, I just grilled the legs as they were. The thighs and breasts, however, had potential. Because they were not deboned, I opted to place the filling under the skin. I was a little worried the stuffing would fall out, but this ended up not being a problem. We then grilled the chicken as we normally would on indirect heat, starting skin side down. After cooking both sides of the chicken, we were ready to dig in.

chicken on the grill

Not only did the meat look great, it was succulent and tender. The combination of skin and stuffing had created a type of moisture barrier for the chicken, keeping the juices inside. This was especially true for the breast, which is easy to dry out on a grill. The stuffing was also the perfect texture, not crumbly at all and full of flavor.

Made with thighs or breasts, grilled stuffed chicken is a nice alternative to the standard barbecued chicken of summer. I'm sure Mother Necessity has hung a plaque on her sitting room wall to honor it.

Following are some tips for making your own grilled stuffed chicken along with recipe ideas.

Tips for Grilling Stuffed Chicken

Use chicken thighs or breasts as these are easier to stuff.
Marinate your chicken for 2-24 hours in the refrigerator. This will both flavor your chicken and help keep it from drying out on the grill.
Be sure to purchase chicken thighs or breasts that are covered entirely on one side with skin.
Carefully tuck the stuffing under the skin on each piece and then pat it down. I like the stuffing to be about 1/4-inch thick.
Grill your chicken pieces as you normally would, although being a bit more careful when placing the chicken skin-side down so as not to spill the stuffing.

Recipe Ideas

Mediterranean Stuffing: Combine zest from one lemon, 1/2 cup bread crumbs, 1/4 cup grated Parmesan cheese, 1/4 cup cooked pancetta or bacon, 1 minced garlic clove, 2 Tbsp chopped Italian parsley, 3 Tbsp olive oil, 2 Tbsp water or white wine, and salt and pepper to taste.

Moroccan Stuffing: Combine zest from one lemon, 1 cup cooked couscous, 1 minced garlic, 2 Tbsp chopped parsley, 2 Tbsp chopped mint, 2 Tbsp chopped apricots or dates, 1/2 tsp ground cinnamon, 3 Tbsp olive oil, 2 Tbsp water or chicken broth, and salt and pepper to taste.

Asian Stuffing: 1/2 cup panko bread crumbs, 1/2 cup chopped mushrooms, 1 tsp minced garlic, 1 tsp minced ginger, 1 tsp minced spring onions, 2 Tbsp soy sauce, 1 Tbsp rice vinegar, 2 Tbsp water, and salt and pepper to taste.

Moroccan stuffingMoroccan stuffing

Grilled Stuffed Chicken