Minnesota

Wild Rice Stuffed BBQ Chicken

Minnesota is the nation's top producer of wild rice, a sacred grain harvested by the Ojibwe people for centuries. This grilled chicken celebrates that heritage - stuffed with nutty wild rice, mushrooms, and herbs, then grilled until golden and smoky. It's the taste of the North Woods.

2-2.5 hours Serves 4-6 350°F indirect North Woods

Equipment Needed

  • Gas or charcoal grill with lid
  • Apple or maple wood chips
  • Meat thermometer
  • Roasting pan or disposable aluminum pan
  • Kitchen twine
  • Basting brush

Instructions

  1. 1

    Cook the Wild Rice

    Rinse wild rice and combine with chicken broth in a saucepan. Bring to boil, reduce heat, and simmer 45-55 minutes until grains have burst open but still have texture. Drain any excess liquid and set aside.

  2. 2

    Make the Stuffing

    Melt butter in a skillet. Saute mushrooms until golden, about 5 minutes. Add onion and celery, cook until softened. Add garlic and cook 1 minute. Combine with wild rice, cranberries, sage, and thyme. Season to taste.

  3. 3

    Prepare the Chicken

    Remove giblets and pat chicken dry. Loosen the skin over the breast by sliding your fingers underneath. Spread softened butter under the skin and over the meat. Season inside and out with salt and pepper.

  4. 4

    Stuff the Chicken

    Loosely pack the cavity with wild rice stuffing - don't overfill, as the stuffing will expand. Tie the legs together with kitchen twine and tuck wing tips under the body.

  5. 5

    Set Up the Grill

    Prepare grill for indirect cooking at 350°F. For charcoal, bank coals to one side. Add apple or maple wood chips for subtle smoke that complements the wild rice.

  6. 6

    Grill the Chicken

    Place chicken breast-side up in a roasting pan on the cool side of the grill. Cover and cook for 1.5-2 hours until the thigh reaches 165°F and juices run clear.

  7. 7

    Make and Apply Glaze

    Whisk together maple syrup, mustard, and melted butter. During the last 20 minutes of cooking, brush chicken with the maple glaze twice to create a beautiful lacquered finish.

  8. 8

    Rest the Chicken

    Transfer chicken to a cutting board and tent loosely with foil. Rest for 15 minutes. The internal temperature will continue to rise and juices will redistribute.

  9. 9

    Carve and Serve

    Carve the chicken and spoon out the wild rice stuffing. Arrange on a platter with any extra stuffing alongside. Drizzle with pan juices and serve with additional maple glaze.

Tips & Variations

  • True Wild Rice: Authentic Minnesota wild rice (hand-harvested from lakes) has superior flavor and texture to cultivated paddy rice. Look for it at specialty stores or order from Minnesota producers.
  • Don't Overstuff: Wild rice expands during cooking. Leave room in the cavity for circulation, or the center won't cook through properly.
  • Extra Stuffing: Make extra stuffing to bake alongside in a covered dish. It soaks up the chicken drippings beautifully.
  • Spatchcock Option: For faster, more even cooking, spatchcock the chicken and serve the stuffing on the side. Grill 45-60 minutes at 400°F.
  • Ojibwe Heritage: Wild rice (manoomin) is sacred to the Ojibwe people. It's been harvested from Minnesota lakes for thousands of years using traditional canoe methods.
  • Maple-Wild Rice Pairing: The maple glaze and wild rice are both quintessentially Minnesotan, creating a dish that truly tastes of the North Woods.