There’s something so comforting about roasted chicken with a savory stuffing tucked inside.

This Rice Stuffed Chicken combines tender, smoky chicken with a flavorful rice filling that makes every bite hearty and satisfying.

Perfect for family dinners or special occasions, it’s both rustic and impressive.

Why You’ll Love This Recipe

The chicken stays juicy thanks to the seasoned butter rubbed under the skin.

The rice stuffing is cooked with onion and bell pepper for extra flavor.

It’s cooked low and slow on the grill, picking up smoky notes from hickory or pecan wood.

This dish makes an elegant centerpiece while still being simple to prepare.

What You’ll Need (Ingredient Highlights)

Whole chickens are perfect for stuffing and create a beautiful presentation.

Butter seasoned with garlic and paprika keeps the meat tender and flavorful.

Onions and bell peppers add aromatic depth to the rice stuffing.

Out Grilling Sweet BBQ Rub enhances the smoky flavor on the outside.

Hickory or pecan wood chips give the chicken a rich, smoky finish.

Pro Tips Before You Start

Use a digital meat thermometer to ensure the chicken reaches 165°F safely.

Tie the chicken legs with butcher’s twine to hold the stuffing in place.

Let the chicken rest after grilling to keep the juices locked in.

Prepare the rice ahead of time to make assembly easier.

How to Make Rice Stuffed Chicken

Step 1 – Cook the rice
Heat olive oil in a skillet. Add onion and bell pepper and cook until softened.

Stir in rice, water, garlic, salt, and pepper. Bring to a boil, then cover and simmer until rice is tender.

Step 2 – Season the butter

Mix softened butter with garlic, smoked paprika, and salt.

Loosen the chicken skin and rub the butter mixture under and over the skin.

Step 3 – Stuff and secure the chicken

Fill each chicken cavity with the cooked rice.

Tie the legs with butcher’s twine to hold the stuffing in place.

Step 4 – Add the BBQ rub

Sprinkle the chickens with more Out Grilling Sweet BBQ Rub.

Step 5 – Grill the chickens

Prepare a grill to 250°F with hickory or pecan wood for smoke.

Place chickens over indirect heat, close the lid, and cook 1 hour 15 minutes to 1 hour 30 minutes, until they reach 165°F.

Step 6 – Rest and serve

Let the chickens rest 10 minutes before cutting in half and serving on a platter.

Garnish with fresh thyme if desired.

What to Serve Them With

Pair with roasted vegetables or grilled corn for a balanced meal.

Serve alongside a crisp green salad to lighten the richness.

Mashed potatoes or garlic bread make great sides for soaking up the juices.

Variations / Substitutions

Use brown rice or wild rice for a heartier stuffing.

Add sausage or mushrooms to the rice for more flavor.

Try different seasoning blends if you don’t have BBQ rub on hand.

Storage & Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat gently in the oven at 325°F until warmed through.

The stuffed chicken can also be frozen for up to 2 months.

FAQs

Can I bake this chicken instead of grilling?
Yes, roast at 350°F in the oven until the chicken reaches 165°F.

What if I don’t have a meat thermometer?
Cooking time is a guide, but a thermometer is the most reliable way to ensure doneness.

Can I make the rice ahead of time?
Yes, you can cook the rice stuffing a day ahead and refrigerate until ready to use.

What kind of rice works best?
Long-grain white rice gives the best fluffy texture inside the chicken.

Can I add cheese to the stuffing?
Absolutely—grated Parmesan or cheddar will add richness.

Does the stuffing make the chicken cook slower?
Yes, so check the internal temperature to ensure it’s fully cooked.

Final Thoughts

This Rice Stuffed Chicken is tender, smoky, and full of comforting flavors.

The combination of seasoned butter, BBQ rub, and aromatic rice makes it a show-stopping main dish that’s as practical as it is delicious.

The Boat Shed Kitchen