Stuffed Chicken Thighs with Mushroom, Cheese, and Sweet Chili Glaze

Ingredients

• 10 pieces Chicken Thighs (bone-in, skin-on)
• 2 tsp Paprika (sweet paprika)
• to taste Black Pepper (freshly ground)
• to taste Salt
• 5-6 cloves Garlic (peeled, minced)
• 2 tbsp Olive Oil (extra virgin)
• 1 piece Onion (peeled, diced)
• 20 g Butter (unsalted, softened)
• 800 g Champignons (cleaned, sliced)
• 0.5 tsp Thyme (dried)
• 0.5 tsp Basil (dried)
• 150 g Cheese (grated, e.g., mozzarella or cheddar)
• 30 g Parsley (fresh, chopped)
• 30 g Soy Sauce (low sodium)
• 3 tbsp Honey (raw)
• 2 tbsp Sweet Chili Sauce (store‑bought)
• 1 tsp Turmeric (ground)

Instructions

1. Prepare Ingredients

   Mince the garlic, dice the onion, chop the parsley, and grate the cheese. Set aside.

   Time: PT5M

2. Sauté Onion

   Heat butter and olive oil in a skillet over medium heat. Add the diced onion and sauté for 3‑4 minutes, stirring occasionally.

   Time: PT4M

3. Cook Mushrooms

   Add the sliced mushrooms to the skillet. Cook, stirring frequently, until they turn golden brown and all released water evaporates, about 5‑7 minutes.

   Time: PT6M

4. Season and Finish Filling

   Season the mushroom‑onion mixture with salt, black pepper, thyme, and basil. Stir in the grated cheese and chopped parsley until everything is well combined.

   Time: PT2M

5. Season Chicken Thighs

   Pat the chicken thighs dry with paper towels. Sprinkle each thigh with salt, black pepper, and paprika. Optionally, rub a little olive oil for extra crispness.

   Time: PT5M

6. Roll and Secure

   Place a generous spoonful of the mushroom‑cheese filling onto each thigh, roll tightly, and secure with a toothpick or kitchen twine.

   Time: PT5M

7. First Bake

   Preheat the oven to 190°C (380°F). Arrange the rolled thighs on a baking tray and bake for 20 minutes.

   Time: PT20M

   Temperature: 190°C

8. Prepare Sweet Chili Glaze

   In a small bowl, whisk together soy sauce, honey, sweet chili sauce, and turmeric until smooth.

   Time: PT5M

9. Brush Glaze

   Remove the chicken from the oven, brush the glaze generously over all sides of each roll.

   Time: PT2M

10. Second Bake

    Reduce oven temperature to 180°C (360°F) and bake the glazed chicken for another 20 minutes, or until the glaze is caramelized and the internal temperature reaches 75°C.

    Time: PT20M

    Temperature: 180°C

11. Rest and Serve

    Allow the chicken to rest for 5 minutes before removing toothpicks or twine. Slice if desired and serve warm.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

15 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken Thighs: Boneless chicken thighs
• Instead of Paprika: Smoked paprika
• Instead of Black Pepper: White pepper
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Olive Oil: Vegetable oil
• Instead of Onion: Shallot
• Instead of Butter: Margarine
• Instead of Champignons: Any button mushrooms
• Instead of Thyme: Fresh thyme (1 tsp)
• Instead of Basil: Fresh basil (1 tsp)
• Instead of Cheese: Any melting cheese
• Instead of Parsley: Cilantro
• Instead of Soy Sauce: Tamari
• Instead of Honey: Maple syrup
• Instead of Sweet Chili Sauce: Sriracha mixed with honey
• Instead of Turmeric: Curry powder (1/2 tsp)

Equipment Needed

• Oven
• Baking Tray
• Skillet
• Mixing Bowl
• Small Bowl
• Brush
• Knife
• Cutting Board
• Measuring Spoons
• Tongs (optional)
• Toothpicks or Kitchen Twine (optional)

Critical Steps — Do Not Skip

• Season chicken thighs evenly.
• Roll and secure the filling tightly.
• First bake at 190°C for 20 minutes.
• Brush the sweet chili glaze thoroughly.
• Second bake at 180°C until caramelized.

Chef Tips from the Video

• For extra flavor, add a pinch of smoked paprika to the chicken seasoning.
• Use a mix of mozzarella and sharp cheddar for a richer cheese melt.
• If you prefer a spicier glaze, add a dash of cayenne pepper or extra sweet chili sauce.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Wrap tightly and freeze for up to 2 months. Thaw in refrigerator before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the mushroom‑cheese filling a day ahead and keep it refrigerated.
• The glaze can be mixed and stored in a sealed jar for up to 1 week.
• Roll the chicken and keep it covered in the fridge; bake when ready.

Frequently Asked Questions