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