Louisiana Spicy Chicken with Broccoli Stuffing Recipe

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Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Louisiana Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
We love Louisiana, the lights, the color and the fun times. So, we are happy and proud to now be cooking on our Louisiana Wood Pellet Grill. Our recipes now may just have a little more Cajun flair. You’ll love it…we do. Tonight was a Louisiana spicy chicken broccoli stuffing and a zippy Tangerine Ginger marinated squash. The squash and the recipe were provided by Mike from Engle Farms at the Murrieta Farmers Market. Thanks friends.



Prep time:
Cook time:
Servings: 6
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Ingredients

Cost per serving $3.35 view details
  • Sauté the broccoli, shallots and garlic in butter for five minutes. Blend in stock and seasonings. Put stuffing cubes in a large bowl and stir in broccoli mixture to coat. Spoon into oven proof container, we used a foil pan. Patti loves easy clean up.
  • Place on grill and lay the chicken on top of the stuffing. You are going to BBQ this at 350 for 1 ½ hours looking for internal temp of at least 165 degrees. I like it around 190 as it becomes very tender and flakes apart easily. Add the J Dickey’s BBQ sauce the last 30 minutes of your cook.
  • Cooking Directions: Louisiana Wood Pellet Grill
  • To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Turn the “Feed Control” High and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.
  • Turn them the “Feed Control” to “Medium” and place everything directly onto the grill and just let it hang out in the smoke and get happy for about an hour and a half. You want an internal temp of at least 165 degrees. I like it around 190 as it becomes very tender and flakes apart easily.
  • 5 cups herb stuffing cubes
  • 8 Tablespoons butter
  • ½ cup fresh garlic, chopped
  • 2 cups shallots, chopped
  • 4 cups fresh broccoli, chopped
  • 3 teaspoons dried sage
  • ¼ cup fresh marjoram, chopped
  • 2 teaspoons dried thyme
  • 1 teaspoon Country Bob’s Seasoning Salt
  • 3 cups chicken stock
  • Chicken
  • 1 large chicken, cut in half
  • Pete’s Firehouse Santa Maria Style Rub
  • J Dickey’s Blackberry Habanero BBQ Grilling and Marinade Sauce

Directions

  1. Sauté the broccoli, shallots and garlic in butter for five minutes. Blend in stock and seasonings. Put stuffing cubes in a large bowl and stir in broccoli mixture to coat. Spoon into oven proof container, we used a foil pan. Patti loves easy clean up.
  2. Place on grill and lay the chicken on top of the stuffing. You are going to BBQ this at 350 for 1 ½ hours looking for internal temp of at least 165 degrees. I like it around 190 as it becomes very tender and flakes apart easily. Add the J Dickey’s BBQ sauce the last 30 minutes of your cook.
  3. Cooking Directions: Louisiana Wood Pellet Grill
  4. To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Turn the “Feed Control” High and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.
  5. Turn them the “Feed Control” to “Medium” and place everything directly onto the grill and just let it hang out in the smoke and get happy for about an hour and a half. You want an internal temp of at least 165 degrees. I like it around 190 as it becomes very tender and flakes apart easily.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 778g
Recipe makes 6 servings
Calories 1385  
Calories from Fat 832 60%
Total Fat 92.66g 116%
Saturated Fat 30.9g 124%
Trans Fat 0.0g  
Cholesterol 446mg 149%
Sodium 1428mg 60%
Potassium 1376mg 39%
Total Carbs 44.02g 12%
Dietary Fiber 4.4g 15%
Sugars 3.96g 3%
Protein 90.95g 146%
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