Skip to main content

Potato Stuffed Grilled Chicken


If you are looking for some interesting whole chicken recipes for parties or get together, then try this easy and delicious grilled chicken stuffed with potatoes and roasted along with cherry tomatoes and sliced onion. I have placed bacon on top of the chicken so that the fat from bacon melts and roast the chicken beautifully and the additional butter is to enhance the taste and crispiness of the chicken. The juice from the stuffed lemon also gives a lovely flavor and it is optional. This can be served with any flavored dip or mint curd chutney.


Ingredients:

1 Whole chicken
1 Tsp Red chilli powder
1 Tsp Cheddar cheese powder ( Optional )
1 Tbsp Crushed Black pepper
1 Tbsp Mixed herbs ( Oregano, Thyme Rosemary, basil and Dill )
2 Tbsp Coarse salt
3 Tbsp Butter
1 Tbsp Olive oil
2 Potatoes, cubed
1 Lemon
Handful of Mint leaves
1 Onion, sliced ( I have used white onions in this recipe )
6 Cherry Tomatoes
3 Bacon strips
1 Tsp Butter, for final brushing

Method :

Boil 2 Cups water in a pan and add the cubed potatoes and lemon.

Cook it for 5 minutes and switch off the flame. keep aside.

Clean and wash the whole chicken.

Now add Chilli powder followed by cheese powder, pepper powder, mixed herbs, salt. mint leaves and olive oil and rub it all over the chicken.

Marinate it for half an hour.

Now prick the lemon and place it inside the chicken along with few potatoes and one piece of bacon.

Tie the chicken with thread so that the filling doesn't come out.

Place the potato stuffed chicken on the baking tray and place the remaining potatoes along with the sliced onions and cherry tomatoes on the tray.

Now place the remaining bacon strips on top of the stuffed chicken and grill it in a pre heated oven.

After 15 mins, remove the chicken and brush butter on top of it.

After half an hour, slowly turn the chicken other and grill it again.

After 45 mins, brush the remaining butter and continue to grill.

Altogether, grill the chicken for 1 hour 15 mins.

If  the chicken turns black on top, place an aluminum foil while grilling.

Once done, Remove from the grill, apply 1 Tsp butter and remove the tied thread.

Slice and serve hot.


Serving Options :

Serve it hot with any flavored dip or Mint curd chutney.


Stay tuned for more recipes using leftover grilled chicken......

Comments

  1. super...even i love it...nw again ur pics r tempting..

    ReplyDelete
  2. I would really love this... looks so good!

    ReplyDelete

Post a Comment

Popular posts from this blog

Potato & Peas Fry / Urulai kizhangu Patani Varuval

Most of you aware that I am posting my brother's favorite recipes for a week for Raksha Bandan and celebration time comes to an end today. 

Check out my previous special posts...

Vendakai Poriyal / Okra Stir fry

Bitter gourd Roast 

Badam Flavored Fruit Salad

Radish Sambhar

Pavakai Chips / Bitter gourd Chips

Garlic Chutney

Vadai Curd Kuzhambu

Wheat Bread Jamun 
Potato and Peas fry is a spicy curry which is served with rice varieties like lemon rice, tamarind rice and it also goes well with sambhar, rasam and curd. Dried peas can also be used in this recipe but it has to be soaked over night and pressure cooked for 4-5 whistles before adding to the curry. 

Ingredients :
2 Big Potatoes1/4 Cup Peas2  Onions1 tomato11/2 tbsp Kuzhambu Milagai Thool ( Chilli powder + Coriander powder )1/4 Turmeric powderSalt to taste2-3 Tbsp OilCoriander leaves for garnishingMethod :
Cut potatoes and pressure cook it for 3 whistles or cook it for 7-10 minutes in a microwave.Peel the skin and keep aside.Heat 2 tbsp oi…

Sankara Meen Kuzhambu / Red Snapper Fish Curry

Tangy and aromatic flavor of the curry along with a delicious taste of fish, when served with hot rice gives a joyous feeling for a FISH LOVER like me ;) This four letter word makes me drool any time and love it in any form of cuisine.
Generally Meen Kuzhambu is served with hot rice but it tastes more delicious and yummy when served with Hot steaming Idlis for the next day. The more the time, fish swims in the curry, the taste increases. Flavor of the Fish gets blend well with the curry and enhances the taste and aroma, when served it for the next day. 
Sankara fish has its unique taste and flavor and personally, I feel it gives delicious taste when prepared as kuzhambu than fry. Even few Restaurants started serving "Nethi Vacha meen Kuzhambu and Idli" in their menu.  

Are you a Fish Lover ?? Then get ready to Drool ;)



Ingredients :

1/2 Kg Sankara Fish / Red Snapper Fish, Cleaned and Washed2 Big Onions, Finely chopped2 Medium sized Tomatoes, Finely Chopped3 Green chillies, sliced

Ekadesi Kali

Happy Ekadesi Friends!

Vaikunta Ekadesi  is celebrated every year in the month of December or January and particularly on the 11th waxing moon that falls in the Margazhi month. Early morning of this day “the gate to Lord Vishnu 's inner Sanctum” is opened and in tamil we used to call it as “sorga vassal”. And according to our family culture, we used to fast on this  particular day by taking only tiffin items ( No rice allowed). Along with that, Kali is made as offering for god. And the next day of ekadesi is called as Dhuvadesi, on which fast is broken with the preparation of rice and curry with 21 vegetables. My mom prepares karakuzhambu with 21 veggies and according to my in laws place we prepare sambhar with 21 veggies. 
Ekadesi Kali….


Ingredients : ½ Cup Rice2 Cups Water¼ Cup Jaggery grated2 Elachi2 Tbsp Coconut grated or Chopped2 Tsp Ghee

Method :
Wash rice and dry roast in a pan till it turns crispy.Remove, cool it for 10 minutes and grind it little coarsely.Meanwhile, Add 2 tbsp …