Tangy Golden Honey Mustard BBQ Chicken is stuffed with earthy bright Green beans and Sweet Raisins.
Click here to go straight to the recipe.
I hope you’re having a fantastic weekend! Listen, if you take a look to the right of my page, you will see that I updated my about me photo. I rarely ever take pictures and post them online, but people really enjoy knowing what the person behind the blogs they read look like, so I thought it would be best to post a more recent and clearer picture of moi. My teen took that amazing photo. I couldn’t believe how great it came out. I guess he was listening all those times I rambled on and on about how to take good photos.
I’ve been meaning to post this lightly stuffed chicken recipe for a while now, but each time I made it, I never wrote out the recipe. I just figured, it’s so easy that I would remember the ingredients, but nope. My two toddlers keep me so busy all day so it’s so easy for me to forget things, so lately, I’ve been taking a lot of notes.
As I said before, this stuffed chicken recipe is so easy to make. I love finding new ways to incorporate green beans in my recipes. You know a veggie filled meal is good if your kids ask for seconds and thirds. Don’t let the raisins in the chicken scare you away. Trust me, the raisins work great with this chicken. The sweet flavors of raisins and tangy golden mustard bbq sauce complements the fresh bright green beans. You also don’t have to worry about the beans getting soggy because they still had a little snap to them. I drizzled melted butter all over the chicken before I popped it in the oven. My grandmother use to add butter to her garlic baked chicken and it was so good! So yea, the saying, “butter makes everything taste better” is so true.
This chicken recipe only requires 10-11 basic ingredients. So this is what you do. Preheat oven to 450. Melt 1 stick of butter in a small pot over medium heat. After the butter is done take about a tablespoon of butter and grease a 9 x13 pan. I bought a 12 oz bag of already trimmed beans but I only used half for the filling. Use about 6 oz’s of green beans and cut them in half. Season the boneless skinless chicken thighs with seasoning salt, mustard seasoning and pepper for taste. Add a squirt of Sweet Baby Ray’s mustard bbq sauce (I used Sweet Baby Ray’s Sweet Golden Mustard BBQ Sauce) on one side of the chicken and rub it all over the top of the chicken. Add a bit of the raisins on top of the honey bbq sauce (I used about 4-5 raisins in each chicken) then add the green beans on top (I added about 3 -4 green beans on top of chicken) and then close up the chicken with two toothpicks. Place the chicken seam side down in the 9×13 pan. Cook for 25 minutes. While the chicken is cooking you can start on the bbq sauce. Add apple cider vinegar, brown sugar, couple pinches of cayenne peppr (optional) and the bbq sauce to a small over medium pot and stir to combine for about a min. Set to side. Remove chicken once done. Set the oven to broil then add about a tbs of butter to a skillet pan over medium high heat. Once the butter starts sizzling add the chicken to the pan (depending on the size of the pan you may only have room for half of the chicken). Let the chicken cook until the sides are seared (I used tongs to turn the chicken around). Sear all sides of the chicken even the green bean ends (sear ends for only 30 seconds or until they look like the above photos). As Remove chicken from the pan then add the other half of chicken (if necessary and repeat the sear step). Once chicken is seared brush the bbq sauce all over the chicken then pop the chicken back in the oven for about 3 minutes. Remove chicken from the oven and add more bbq sauce over all the chicken. Serve with white rice. Don’t forget to use up those chicken drippings. It tastes amazing over rice.
FYI I was not compensated for this post. Feel free to choose your choice of bbq mustard sauce.