Grilled Stuffed Chicken Thighs Food

GRILLED THIGHS AND DRUMSTICKS

Steps:

• In a large bowl, combine the first 11 ingredients. Pour into two large resealable plastic bags; add equal amounts of chicken to each bag. Seal bags and turn to coat; refrigerate overnight., Drain and discard marinade. Prepare grill for indirect heat. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Sprinkle chicken with seasoned salt. Grill chicken skin side down, covered, over indirect medium heat for 15-20 minutes on each side or until a thermometer reads 170°-175°.

GRILLED STUFFED CHICKEN BREASTS

Steps:

• Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate.
• Stir bell pepper, onion, and garlic together in a small bowl with salt and pepper.
• Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in the chicken breast through a 2-inch slit in the side. Repeat with the remaining chicken breast. Stuff chicken breasts evenly with the vegetable mixture.
• Cook on the preheated grill until visibly cooked on the bottom, about 10 minutes. Flip and brush with olive oil. Continue to grill until chicken breasts are no longer pink in the centers and juices run clear, about 10 minutes more.

STUFFED GRILLED CHICKEN

Steps:

• In a small skillet, saute onion and garlic in 3 tablespoons butter for 2-3 minutes or until tender. Remove from the heat; stir in bread crumbs. Carefully cut a pocket in each chicken breast half. Fill with bread crumb mixture; secure with metal or soaked wooden skewers. , In a small microwave-safe bowl, melt remaining butter; stir in lemon zest. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until juices run clear, basting frequently with lemon butter.

GRILLED PESTO STUFFED CHICKEN THIGHS

Steps:

• Preheat the grill.
• Loosen skin from thighs to form a pocket; stuff with pesto.
• Season chicken with salt and pepper.
• Grill the chicken, turning once, until cooked through, about 35 minutes.
• Meanwhile, mash garlic with 1/8 teaspoon salt to form a paste; stir in 1 tablespoon olive oil and brush on bread slices.
• Toast bread on grill.
• Serve chicken on bread, garlic side up.

LEMON AND GARLIC GRILLED CHICKEN THIGHS

Steps:

• Prepare an outdoor grill for medium heat.
• Whisk the oil, oregano, lemon zest and juice and garlic in a large bowl. Add the chicken, toss to coat and set aside for 10 minutes at room temperature.
• Remove the chicken from the marinade and pat dry and sprinkle generously with salt and pepper.
• Lightly oil the grill grates and grill the chicken, skin-side down, until lightly charred, 2 to 4 minutes. Flip and cook for an additional 5 minutes. Cover the grill and cook until no longer pink near the bone and an instant-read thermometer inserted into the deepest part of each chicken thigh reads 165 degrees F, about 5 more minutes. Transfer to a platter and rest for at least 5 minutes before serving. Serve with a green salad.
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STUFFED CHICKEN THIGHS WITH RED PEPPER-TOMATO SAUCE

Steps:

• To make the sauce: Heat olive oil in a large non-reactive saucepan over high heat. Add the garlic clove, bay leaf, peppers, tomatoes, and water and bring to a boil. Lower the heat to medium and simmer until the peppers are tender, about 25 minutes. Add the oregano halfway through cooking. Transfer the mixture to a blender or food processor and puree until smooth. Season the puree with salt and pepper and return it to the pan to keep warm. You should have about 11/2 cups. The sauce can be covered and refrigerated for 1 to 2 days.
• To make the stuffing: Drop the garlic, oregano, olives, and 1 tablespoon of the olive oil into a food processor and process until very finely chopped. Season with salt and pepper, pulse again, and scrape into a small bowl. The stuffing mixture can be made ahead to this point and refrigerated for several days.
• Preheat the oven to 400 degrees F.
• Season the inside of the thighs with salt and pepper. Put about 1 1/2 teaspoons of the olive paste inside each thigh. Tie closed with kitchen string and season with salt and pepper. Season the chicken legs with salt and pepper.
• Heat 2 tablespoons of the olive oil in a large ovenproof skillet over medium-high heat until hot. Lower the heat to medium, add the chicken thighs and legs skin side down and saute until lightly brown all over. Put the skillet in the oven until the chicken is opaque throughout, about 20 minutes. Transfer to a plate and keep warm.
• Pour off the fat from the pan, add the water, place over medium heat, and stir and scrape up all the browned bits from the bottom and sides of the pan. Simmer until slightly reduced. Add 1 cup of the sauce and reheat gently. Add any juices from around the chicken.
• Meanwhile, bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 12 minutes. Drain and return to the pasta pot. Add the remaining sauce and toss well to coat.
• Divide the fettuccine among 4 plates. Slice the thighs and arrange slices and 1 leg next to the fettuccine. Sprinkle with parsley and grated Parmesan. Serve immediately.

STUFFED & GRILLED BACON WRAPPED CHICKEN THIGHS

Steps:

• Prepare your charcoal for the grill (I'm sure this is good on gas too but the charcoal grilling was out of this world). Spray a 12x12 or so piece of heavy duty foil with cooking spray. When coals are ready, place a piece of heavy duty aluminum foil directly on the grill directly over the hot area.
• Saute the mushrooms, shallots, garlic in the butter over medium heat until soft. Remove from the pan to a plate to cool at least 10 minutes.
• (If you were trying to do the whole thing on the grill, I'm sure you could cook this mixture on a piece of foil also).
• Run your finger up under the skin of each thigh to make a pocket. Divide the mushroom mixture into fourths and stuff each thigh with 1/4 of the mixture. This takes some patience, but starting at one end of the thigh, wrap 3 pieces of bacon to secure the mushroom mixture inside and try to wrap each piece of chicken in the bacon.
• You can secure with toothpicks, but I didn't and it was fine. I just had to be careful when turning them over.
• Grill on the foil, turning every 10 minutes. Fat will accumulate on the foil, allow this to happen for the first 30 minutes of grilling.
• After 30 minutes, punch holes in the foil or remove it completely and allow the chicken skin side to have 10 minutes of direct grill contact.
• Serve hot and crispy.