Brindabella BBQ chicken


"Smokey moist chicken on a bed of vegetable rice to keep you warm on a winters camping trip!"
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Serving size has been adjusted!
Original recipe yields 3 servings

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  • Prep

  • Cook

  1. Start with Vegetable rice base
  2. Bring vegetable stock to boil and add rice and lentils. Simmer and reduce for 10 min.
  3. Add tomatoes, red pepper, raisin and continue to simmer. Add water if needed and season to taste.
  4. Spread out chicken breasts and create a filling of shallots, green chilli and cheese. Wrap up with bacon rashes as one would make a sushi roll. Pin together with 2 toothpicks per breast if needed. Sprinkle thyme and a pinch of pepper over top.
  5. BBQ or grill chicken on a medium heat ensuring not to burn bacon on outside and cook until chicken is done but moist. Last 2 minutes add teriyaki sauce.
  6. Serve by cutting chicken wraps like sushi into round slices and serve over vegetable rice. Drizzle with chicken pan oil and finish with fresh parsley.


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