Grilled Full Chicken with Stuffed Rice and Vegetables Recipe

This recipe combines a juicy whole chicken marinated with aromatic spices and grilled to perfection, paired with flavorful rice and vegetable stuffing. The dish is perfect for family gatherings or special occasions.

Ingredients:

For the Chicken:

• 1 whole chicken (approximately 1.5–2 kg)
• 4 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper (optional)
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon dried oregano or thyme
• 1 teaspoon black pepper
• 2 teaspoons salt (or to taste)

For the Rice and Vegetable Stuffing:

• 1 cup basmati or long-grain rice
• 2 cups water or chicken stock
• 1 tablespoon butter or olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup diced carrots
• 1/2 cup diced bell peppers
• 1/2 cup peas
• 1/4 cup raisins (optional)
• 1/4 teaspoon cinnamon powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 tablespoon chopped fresh parsley or cilantro for garnish

Instructions:

1. Prepare the Chicken:

1. Clean the chicken thoroughly, pat it dry with paper towels, and set it aside.
2. In a small bowl, mix olive oil, lemon juice, garlic paste, ginger paste, and all the spices (paprika, cayenne pepper, turmeric, cumin, coriander, oregano, black pepper, and salt) into a smooth paste.
3. Rub the marinade generously all over the chicken, ensuring you cover the skin and cavity. For extra flavor, gently loosen the skin and spread some marinade underneath it.
4. Cover the chicken with plastic wrap and let it marinate in the refrigerator for at least 2 hours (preferably overnight).

2. Prepare the Rice and Vegetables:

1. Rinse the rice thoroughly under cold water and soak it for 20 minutes.
2. Heat butter or olive oil in a pan over medium heat. Add the chopped onion and garlic, and sauté until soft and fragrant.
3. Add the diced carrots, bell peppers, and peas, and sauté for 2–3 minutes.
4. Stir in the rice, cinnamon powder, black pepper, and salt. Cook for 1–2 minutes to toast the rice slightly.
5. Add water or chicken stock and bring to a boil. Lower the heat, cover, and simmer until the rice is fully cooked (about 15 minutes).
6. Fluff the rice with a fork, stir in the raisins (if using), and garnish with parsley or cilantro.

3. Stuff and Grill the Chicken:

1. Preheat your oven to 200°C (400°F) or set up your grill for indirect heat cooking.
2. Stuff the cooked rice and vegetables into the cavity of the chicken. Secure the opening with kitchen twine or toothpicks.
3. Place the chicken on a roasting pan or grill, breast side up. Roast or grill for 1.5–2 hours, basting occasionally with the remaining marinade or drippings.
4. Check the internal temperature of the chicken using a meat thermometer. It should reach 75°C (165°F) in the thickest part of the thigh.

4. Serve:

1. Remove the chicken from the oven or grill and let it rest for 10–15 minutes before carving.
2. Serve the grilled chicken with the stuffed rice and vegetables on the side. Garnish with extra parsley or cilantro for added flavor.

Pro Tips:

• For smoky flavor, add charcoal to the grill or use smoked paprika in the marinade.
• You can also roast the stuffed chicken in a covered pot for a juicier result.
• Serve with yogurt or mint chutney for a refreshing side.

Enjoy your delicious grilled chicken with flavorful rice and vegetables!