Grilling With the Guru – Deboned Stuffed Chicken 12-20

Coullion Chicken

This fantastic dish looks impressive, but is easy to make.  Taking your time while deboning the chicken is the key.  

A prepared, uncooked chicken can be frozen for later cooking.  


  • 1 chicken Whole fryer (4-5 lbs)
  • 1 lb Asparagus (fresh)
  • 3 tablespoons Olive oil
  • 1 medium Onion (chopped)
  • 4-5 cloves Garlic (chopped)
  • 12 ounces Spinach (fresh, baby)
  • 8 ounces Mushrooms (baby bella, chopped)
  • ½ cup Dry white wine
  • Butcher’s twine
  • Louisiana Love Potion #10 Injector Marinade
  • Louisiana Love All-Purpose Seasoning Blend


Boning a chicken isn’t difficult but take your time and remember to keep the knife against the bone.  Watch this video for step-by-step instructions.

Inject the chicken in several locations with injector marinade.

Put a pot of water to boil and add salt.

Cut the asparagus tips off and the same length below the tips.

Blanche in the boiling water for 3-4 minutes, plunge in ice cold water, then drain and reserve.

Place a large, heavy skillet over medium-high heat and add olive oil. 

Sauté all remaining ingredients until onions are clear and spinach has wilted.

Add wine and cook for an additional 5 minutes, then remove and cool.

Season the inside of the chicken with Louisiana Love.

Spread the cooled stuffing on the inside of the chicken.

Note: Don’t put too much stuffing. The remainder can be frozen for later use.

Roll and tie the chicken.  Watch this video for step-by-step instructions on how to tie a roast.

Grill over indirect heat for 1 hour and 15 minutes or until the internal temperature is 165° in the thickest part of the meat.

Let rest for 5-7 minutes.

Slice and serve.

Pesto Linguine

Simple is best, and simple shines in this classic Italian dish.  Fresh pesto is best, but jarred pesto will work as well.

Adding some of the leftover stuffing from the chicken is a great way to enhance this dish.


  • ½ lb. Linguine (dry)
  • 2 tablespoons Extra virgin olive oil
  • ½ cup White onion (chopped)
  • 2-3 cloves Garlic (chopped)
  • ½ cup Dry white wine
  • 2-3 tablespoons Pesto
  • ¼ cup Parmesan cheese (shredded)
  • Louisiana Love Seasoning Blends to taste
  • 1 tablespoon Fresh lemon juice (about ½ a lemon)


Bring a large pot of salted water to a boil, and cooked pasta until al denté (about 8 minutes).

While the pasta is boiling, place a large skillet over medium-high heat and add the olive oil, and onions, cooking until the onions are clear, but not brown.

Add garlic and cook for 2 minutes more.

Add wine and cook until reduced by half.

Add pasta, pesto, and Louisiana Love to taste.

Toss to combine then remove to a plate and top with cheese, and lemon juice.

Stay hungry.