Louisiana Spicy Chicken with Broccoli Stuffing Recipe

Cook Eat Share
110 mins (prep 20, cooking 90)
19 ingredients
6 servings
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.

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  • sautã© 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 â½ 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
  • â½ cup fresh garlic, chopped
  • 2 cups shallots, chopped
  • 4 cups fresh broccoli, chopped
  • 3 teaspoons dried sage
  • â¼ cup fresh marjoram, chopped
  • 2 teaspoons dried thyme
  • 1 teaspoon country bob’s seasoning salt
  • 3 cups chicken stock
  • 1 large chicken, cut in half
  • pete’s firehouse santa maria style rub
  • j dickey’s blackberry habanero bbq grilling and marinade sauce


Serving Size (417.42 g)
Servings 6
Amount per Serving
Calories 1002.44 Calories from Fat 217.98
% Daily Value *
Total Fat 24.22g 223.55%
Saturated Fat 12.19g 365.83%
Trans Fat 0.65g %
Cholesterol 47.97mg 95.94%
Sodium 3078.05mg 769.51%
Total Carbohydrate 167.74g 335.48%
Dietary Fiber 8.83 g 211.99%
Sugars 24.42 g %
Protein 26.85g 322.22%
Vitamin A 503.5IU% Vitamin C 6.55mg%
Calcium 228.77mg% Iron 8.71mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
a, an, fresh garlic, fresh broccoli, dried sage, fresh marjoram, dried thyme, seasoning salt, rub, marinade, sauce