Poulet !

Grilling stuffed chicken is one of my favorite ways to enjoy poultry during outdoor BBQ sessions. Using a quality grill like a Weber makes a noticeable difference in achieving even cooking and that irresistible smoky flavor. I like to stuff my chickens with fresh herbs to enhance the taste — sage is one herb that really stands out with its aromatic and slightly peppery notes. It pairs wonderfully with the savory chicken and adds a fresh dimension to the BBQ experience. When preparing stuffed chicken for the grill, I recommend lightly buttering or oiling the skin to keep it moist and develop a crispy, golden crust. Cooking chicken on indirect heat is essential to prevent burning the stuffing and to allow the inside to cook thoroughly. Using a meat thermometer is a reliable way to check doneness; chicken should reach an internal temperature of 165°F (74°C). Adding vegetables like onions, garlic, or even sausage inside the chicken can elevate the stuffing flavors. The herbs and seasoning infuse the meat as it cooks slow and steady. I often use a mix of fresh sage and other garden herbs—thyme or rosemary—to complement the smoky aroma from the grill. This method of BBQ grilled stuffed chicken creates a tender, juicy, and flavorful meal that impresses family and friends. Plus, experimenting with different herb combinations, like the sage noted in the photo OCR recognition ("SAUGE ST-ZACHARIT" which is French for sage), helps personalize each batch to your taste preferences. It’s a rewarding way to elevate a classic BBQ dish and enjoy cooking outdoors during any season.