Smoked Pepper & Onion Stuffed Chicken

December 27, 2011
by Curt

What do ya think? Pretty Christmas colors in the stuffing! Along with some other smoked meats, I made these for our Christmas family get-together on Christmas day.

It’s hard to tell just what ingredient makes this so tasty when you have a marinade, then stuffing ingredients, and then the added flavor of smoking involved. Not to mention the wood you choose changes the flavor also! Which by the way, I used sassafras wood for these stuffed chicken breasts.

All I can tell you for certain though is that this had such an amazing taste to it. Personally, I think it was the honey in the marinade. I would love to hear your thoughts if you try this one out.

Smoked Pepper & Onion Stuffed Chicken


  • 6 boneless skinless chicken breasts
  • Marinade
  • 1 1/2 cups lemon juice concentrate
  • 1/2 cup honey
  • Stuffing
  • red pepper
  • green pepper
  • green onion


  1. In a microwave safe bowl, mix the frozen lime-aid and the honey together. Microwave on high long enough to thin out the honey and melt the lime-aid concentrate to mix the two together. About 20 seconds. (Note: This shouldn't get it too hot to make it unsafe to mix with the chicken.)
  2. Clean and rinse your chicken breasts. Cut a pocket into the chicken breast being careful not to cut through the sides, but deep enough to allow for maximum stuffing. (Note: Try to keep all the meat close to the same thickness.)
  3. Combine the meat with the marinade and store in the refrigerator for about 8 hours. (Or overnight)
  4. After meat is marinated, chop equal amounts of the red and green peppers and onions into very small pieces. Combine together and stuff the chicken breasts. Use toothpicks to keep the breasts closed. (Or you can use butcher string to tie it closed!)
  5. Prepare your smoker and bring the smoker temperature up to 250° F. Once the temperature regulates, place the stuffed chicken breasts on the smoker. This should take approximately 90 minutes to cook to a tender perfection.
  6. Note: The internal temperature of the meat should be about 165° F to be done, but this is very difficult to get accurate readings with the thinner meat and the stuffing involved. Best to go by sight.