Louisiana Chicken with Broccoli Stuffing

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: 20 minutes

Cook Time: 1 ½ hours @350

Grill: Louisiana Country Smoker Wood Pellet Grill

Pellets: Mesquite

Ingredients: Louisiana Chicken with Broccoli Stuffing

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

Louisiana Chicken with Broccoli Stuffing

Directions: Louisiana Chicken with Broccoli Stuffing

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.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees, anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Louisiana Spicy Chicken Broccoli Stuffing

And a Zippy Tangerine Ginger Marinated Squash

Cooking In the Oven:

We have been getting requests for recipe conversions for the oven. I tell folks all the time that cooking on a Louisiana Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time.

It is the same thing, time and temperature is what it is all about. The Louisiana Grill is just like your oven except it uses wood pellets and has wheels.

If you want to smoke in your oven they sell oven smokers for that. I, myself, would not spend the money on one of those when you can make your own out of foil.

Foil smoke packets. (Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.) Just set it in the oven. You might want to make sure you turn on your vent fan or your house will fill up with smoke. You will give your alarms a good work out.

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Charmglow, Char-Broil, The Big Easy, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.

Take it and run with it….

Live your Passion,

Ken & Patti

http://datenightdoins.com

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http://www.louisiana-grills.com/

Our Thanks To:

Pete’s Firehouse BBQ

Santa Maria Style Rub

951 848 9764

www.petesfirehousehousebbq.com

J Dickey’s Blackberry Habanero BBQ Grilling and Marinade Sauce

All our sauces all natural, gluten free, no high corn fructose syrup and low in calories, sodium and sugar.

Website: http://www.jdickeyssauces.com/

facebook: https://www.facebook.com/J.Dickeys.Sauces

Contact:

19641 Crystal Rock Dr #13, Germantown, MD 20874

Phone 240-426-0897