Step-by-step instruction without your screen going to sleep
300g
hot water
1 box (180g)
dried stuffing mix with herbs
130g
sweetened dried cranberries
2 tablespoons
canola oil
10
boneless, skinless chicken thighs, fat trimmed
Kosher salt, as desired
Ground black pepper, as desired
1 1/2 cups
hot water
1 box (6 ounces)
dried stuffing mix with herbs
1 cup
sweetened dried cranberries
2 tablespoons
canola oil
10
boneless, skinless chicken thighs, fat trimmed
Kosher salt, as desired
Ground black pepper, as desired
Utensils
Large Bowl
Step 1
Combine the hot water and stuffing mix in a large bowl. Once combined, fold in the dried cranberries.
Step 2
Brush oil on both sides of the chicken and season with salt and pepper. Place chicken flat side down and top with 2 tablespoons stuffing, then fold over to seal.
Step 3
To install the grill grate, slide it into the front of the base so it hooks in, then press down on the back until it clicks into place and close the Select ROAST, set temperature to 360°F, and set time to 20 minutes. Press the dial to begin preheating (preheating will take approximately 3 minutes).
Step 4
When unit beeps to signal it has preheated, place chicken thighs on grill grate and close hood. If all chicken thighs do not fit, cook in two batches. Grill for 15 to 20 minutes or until the internal temperature of the chicken reaches 165°F on an instant-read thermometer.
Step 5
When cooking is complete, transfer the chicken to a plate or cutting board and allow to rest for 10 minutes before cutting and serving. Repeat with remaining chicken.
Combine the hot water and stuffing mix in a large bowl. Once combined, fold in the dried cranberries.
300g
hot water
1 box (180g)
dried stuffing mix with herbs
130g
sweetened dried cranberries
2 tablespoons
canola oil
10
boneless, skinless chicken thighs, fat trimmed
Kosher salt, as desired
Ground black pepper, as desired
1 1/2 cups
hot water
1 box (6 ounces)
dried stuffing mix with herbs
1 cup
sweetened dried cranberries
2 tablespoons
canola oil
10
boneless, skinless chicken thighs, fat trimmed
Kosher salt, as desired
Ground black pepper, as desired
Step 2 of 5
Brush oil on both sides of the chicken and season with salt and pepper. Place chicken flat side down and top with 2 tablespoons stuffing, then fold over to seal.
300g
hot water
1 box (180g)
dried stuffing mix with herbs
130g
sweetened dried cranberries
2 tablespoons
canola oil
10
boneless, skinless chicken thighs, fat trimmed
Kosher salt, as desired
Ground black pepper, as desired
1 1/2 cups
hot water
1 box (6 ounces)
dried stuffing mix with herbs
1 cup
sweetened dried cranberries
2 tablespoons
canola oil
10
boneless, skinless chicken thighs, fat trimmed
Kosher salt, as desired
Ground black pepper, as desired
Step 3 of 5
To install the grill grate, slide it into the front of the base so it hooks in, then press down on the back until it clicks into place and close the Select ROAST, set temperature to 360°F, and set time to 20 minutes. Press the dial to begin preheating (preheating will take approximately 3 minutes).
300g
hot water
1 box (180g)
dried stuffing mix with herbs
130g
sweetened dried cranberries
2 tablespoons
canola oil
10
boneless, skinless chicken thighs, fat trimmed
Kosher salt, as desired
Ground black pepper, as desired
1 1/2 cups
hot water
1 box (6 ounces)
dried stuffing mix with herbs
1 cup
sweetened dried cranberries
2 tablespoons
canola oil
10
boneless, skinless chicken thighs, fat trimmed
Kosher salt, as desired
Ground black pepper, as desired
Step 4 of 5
When unit beeps to signal it has preheated, place chicken thighs on grill grate and close hood. If all chicken thighs do not fit, cook in two batches. Grill for 15 to 20 minutes or until the internal temperature of the chicken reaches 165°F on an instant-read thermometer.
300g
hot water
1 box (180g)
dried stuffing mix with herbs
130g
sweetened dried cranberries
2 tablespoons
canola oil
10
boneless, skinless chicken thighs, fat trimmed
Kosher salt, as desired
Ground black pepper, as desired
1 1/2 cups
hot water
1 box (6 ounces)
dried stuffing mix with herbs
1 cup
sweetened dried cranberries
2 tablespoons
canola oil
10
boneless, skinless chicken thighs, fat trimmed
Kosher salt, as desired
Ground black pepper, as desired
Step 5 of 5
When cooking is complete, transfer the chicken to a plate or cutting board and allow to rest for 10 minutes before cutting and serving. Repeat with remaining chicken.
