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Category: Poultry I
Prep Time: Cook Time: Total Time:
2 each red and yellow bell peppers, roasted, seeded and peeled
1 whole boned chicken with skin intact (approximately 41/2 lb), or 6 boneless chicken breast halves with skin intact
2 tbsp olive oil
1 tsp minced garlic
Salt, to taste
3/4 lb smoked sausage, such as Andouille or kielbasa
Kitchen string
Vegetable oil, for grill
1 lemon, juiced
Cut roasted red and yellow bell peppers into 1/2 inch-wide strips, reserving any juices. Reserve and refrigerate peppers and any juices. Rub skin of chicken thoroughly with olive oil and garlic. Lay chicken, skin side down, flat on work surface. Lightly salt interior, if meat was not pounded at market, use a mallet to pound and flatten flesh for more even cooking and a pleasing appearance.
Cut each sausage in half or quarters lengthwise. Lay half of sausage pieces lengthwise about 1/4 inch from right edge of neck-to-tail opening in chicken and other half of sausage 1/4 inch from left edge. (Cut sausage into shorter lengths if using chicken breast halves.) Spread roasted peppers over inner surface of chicken. Tightly roll chicken around sausage and peppers so edges meet in center to form a roll. Tie chicken with kitchen string about every 2 inch. Cover and refrigerate until shortly before grilling time.
Prepare grill for indirect-heat method of cooking. When fire is ready, place chicken on lightly oiled grill rack directly over coals. Sear on all sides, about 5 to 7 minutes total for boned whole chicken or 3 to 4 minutes for boneless breast halves.
Place chicken over drip pan to cook over indirect heat. Close grill lid. Cook, turning occasionally and brushing chicken with some lemon juice after each turn, until thermometer indicates meat is done and safe to eat (approximately 1 hour for whole boned chicken or approximately 30 to 45 minutes for boneless breast halves). When meat tests done, transfer to platter, remove string and slice into 1 inch-thick pieces. Serves 6
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Category: Poultry I
Prep Time: Cook Time: Total Time:
2 each red and yellow bell peppers, roasted, seeded and peeled
1 whole boned chicken with skin intact (approximately 41/2 lb), or 6 boneless chicken breast halves with skin intact
2 tbsp olive oil
1 tsp minced garlic
Salt, to taste
3/4 lb smoked sausage, such as Andouille or kielbasa
Kitchen string
Vegetable oil, for grill
1 lemon, juiced
Cut roasted red and yellow bell peppers into 1/2 inch-wide strips, reserving any juices. Reserve and refrigerate peppers and any juices. Rub skin of chicken thoroughly with olive oil and garlic. Lay chicken, skin side down, flat on work surface. Lightly salt interior, if meat was not pounded at market, use a mallet to pound and flatten flesh for more even cooking and a pleasing appearance.
Cut each sausage in half or quarters lengthwise. Lay half of sausage pieces lengthwise about 1/4 inch from right edge of neck-to-tail opening in chicken and other half of sausage 1/4 inch from left edge. (Cut sausage into shorter lengths if using chicken breast halves.) Spread roasted peppers over inner surface of chicken. Tightly roll chicken around sausage and peppers so edges meet in center to form a roll. Tie chicken with kitchen string about every 2 inch. Cover and refrigerate until shortly before grilling time.
Prepare grill for indirect-heat method of cooking. When fire is ready, place chicken on lightly oiled grill rack directly over coals. Sear on all sides, about 5 to 7 minutes total for boned whole chicken or 3 to 4 minutes for boneless breast halves.
Place chicken over drip pan to cook over indirect heat. Close grill lid. Cook, turning occasionally and brushing chicken with some lemon juice after each turn, until thermometer indicates meat is done and safe to eat (approximately 1 hour for whole boned chicken or approximately 30 to 45 minutes for boneless breast halves). When meat tests done, transfer to platter, remove string and slice into 1 inch-thick pieces. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.