Roasting the chicken along with the stuffing makes for an easy dinner. To complete the meal, cut zucchinis lengthwise and brush them with chile oil. Grill during the last 15 to 20 minutes of cooking, remove and sprinkle with grated Parmesan cheese.
- 1 2-1/2 to 3-pound whole chicken
- 3 tablespoons barbecue dry rub for chicken
- ½ cup wild rice
- ½ cup white rice
- 2 teaspoons vegetable oil
- 1 cup chicken broth
- ½ cup chopped onions
- 4 sun-dried tomatoes chopped
- ½ teaspoon cayenne powder
- ½ teaspoon dried sage, crumbled
Rub the chicken with the barbecue rub, being sure to put some under the skin. Allow the rub to penetrate at room temperature while you prepare the stuffing.
In a sauce pan, cover the wild rice with 1-1/3 cups boiling water, return to a boil, reduce the heat and simmer for 40 to 45 minutes or until tender. It is not necessary to drain the rice thoroughly, but drain off any excess water.
Sauté the white rice in the oil for 2 to 3 minutes. Bring the broth to a boil, add the white rice, and return to a boil. Reduce the heat and simmer for 15 to 20 minutes. Do not drain.
Add the wild rice, onions, tomatoes, cayenne, and sage to the rice and mix well. Spoon the mixture loosely into the chicken cavities. Secure the neck skin to the back of the chicken. Insert the spit rod through the bird, tie the wings together, and tightly secure the bird to the rod.
Place a drip pan under the bird on the grill, lower the cover and grill over a medium heat for 2 hours or until the chicken is done.