Stuffed Onions with Grilled Chicken Under A Brick

For your next BBQ try these stuffed onions, they make a great side dish to any protein you might be cooking on the grill. I like to prep them the day before and have them all ready to go.

Large sweet onions that are filled with feta cheese, sun-dried tomatoes, garlic, breadcrumbs, fresh herbs and pine nuts. There’s something about the sweet taste of a caramelized grilled onion!

HERE’S WHAT YOU DO:

In a large pot of boiling water add 2 large whole onions with the skin on. Boil for about 12 minutes. Drain and cool. Cut each onion in half and carefully slip off the skin. Remove the center of each onion, leaving a thick shell. Chop up the scooped out onion, place in a bowl along with 1 cup of crumbled feta,1/2 cup of breadcrumbs, sun-dried tomatoes drained and chopped, 2 small minced garlic cloves, chopped parsley, thyme, and basil and toss in some pine nuts.
Brush the whole onion with olive oil, drizzle some on top too, place on your grill with a tent of foil over top, cook for around 40-45 minutes.

CHICKEN UNDER A BRICK
I usually cut the backbone out and then split a whole chicken in half, place a brick that’s been cleaned and wrapped in tin foil on top of the chicken, this will ensure nice even cooking, crispy skin, and a very moist and juicy chicken.
I make a paste/rub consisting of 5 cloves of garlic that has been smashed with the back of your knife then chopped fine, 2 tablespoons of fresh chopped rosemary, a healthy dose of black pepper and course salt, place in a small bowl and drizzle in some olive oil, then rub all over the chicken, underneath the skin and everywhere.
The garlic rosemary flavor makes this crispy juicy chicken a definite must for your summertime grilling.
Happy Grilling, and Buon Appetito!

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Comments

  1. This meal sounds absolutely delicious! Thanks for tonight’s supper! ~ Robyn

  2. Come on baby, light my fire(that’s what I’m telling hubby, looking at this) Very interesting and most delicious!!!

  3. Marie – I love both of these recipes – the onions are so unusual and look so filled with flavor. I once tried cooking a chicken whole on the grill with a brick, but I burned the devil out of it. You’ve given me courage to try again.

  4. Tasty on both counts. Isn’t summer grilling the best:D

  5. I love chicken on the grill .. this looks perfect!

  6. Hey Chicago Sister,
    We both posted “splatchcock” chickens today.
    Come on now, stop peeping in my window!! (I wish you would!).
    Have a great weekend!

  7. Your chicken is mouth-watering. Shall definitely try – and the stuffed onions? Delicious and creative. I have never stuffed an onion. woe is me – I am boring.

  8. Very yummy Stuffed onions! I love the idea of a brick.. my hubby say’s we need weights but this works just fine!! :)

  9. We love grilled onions… I’ll have to try stuffing them. Grilled chicken is one of my favorites!

  10. Marie! I looooove these recipes sooo much! You did an incredible job with those onions!

  11. You inspire me to take grilling to a new level. These are gorgeous, and I just happen to have everything I need. I cannot wait to add this to my meal plan along with a few other of your recipes. Bravo!

  12. Amazing and really mouth watering grilled chicken!

  13. I love the idea of stuffing an onion! I must be really good!

  14. I’ve got to try those grilled stuffed onions, Marie. They look so appealing, and I love anything stuffed with feta!

  15. I’ve never seen onions cooked like this. Definitely be trying this one!

  16. One of my favorite dishes, Marie. A classic.

  17. I am making those onions, they look so good. Love onions any form. Yum!

  18. Happy Grilling to you too! Both recipes look great! Hope you are having a wonderful summer Marie!
    LL

  19. Hip Hip Hooray…. Being outside grillers this is one I am keeping and making very soon… LOVED the onion idea. Leave it to you to come up with such a scrumptious meal… Thanks

    (((HUGS)))
    Donna

  20. Anonymous says:

    How long do you take approximately for it to be done on the grill? I do this in the oven and now only want to have my whole chicken this way it is so good. Do you do indirect heat on the gas grill?

  21. Anon, I do indirect on my gas grill on med heat for about a good 40 mins, but depending on how big your chicken is time varies. It’s always best to take your meat thermometer out there and check for doneness. Make sure you oil your grates so the skin dosen’t stick to them.

  22. Complimenti!!!
    I saw you featured on Ilva’s Top 10 Italian Blog! you deserve it!
    The chicken under the brick looks delicious, that skin looks so crispy!
    And the onions… so sweet and tasty! Yummy!

  23. Another double header home run!

  24. There are no words… you know what a fan I am of your cooking.

  25. Love this recipe….:-) great idea about the brick too!! :-)

  26. The chicken looks superb but I know I would screw it up. I am not very good at cooking chicken parts on the grill never mind the whole chicken!

    I will definitely try the onions, though -great recipe!!

  27. Spatchcoking a chicken and grilling is one of my favourite summer time meals, nicely done, multo bene.

  28. Devilish Chicken Under a Brick is a standard in our house too. I keep a foil-wrapped brick on hand at all times! Yours looks delicious.
    And love the new look of your blog!

  29. So the grill is up bu I havent had a chance to grill yet. You do the best grilled recipes.

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