Stuffed Boneless Chicken Legs

1 cup olive oil

5-6 sprigs fresh thyme

4-5 garlic cloves, roughly chopped

1 medium Vidalia onion, roughly chopped

7-10 black peppercorns

3½-4 pounds boneless chicken legs (about 8)

Seasoned salt, such as Lawry's

Paprika

Black pepper

Ground mustard

Stuffing

5½ tablespoons butter (one-third stick)

¿ cup Vidalia onion, diced

1 small zucchini, ¼-inch diced

1 carrot, peeled, jullienned

½-½ cup button mushrooms, diced

2-3 cloves garlic, finely chopped

2-3 sprigs fresh thyme, leaves stripped from stalk

¼ pound feta cheese, crumbled

Combine oil, thyme, garlic, onion and peppercorns in bowl. Season chicken with a sprinkle of seasoned salt, paprika, black pepper and ground mustard. Marinate for at least 4 hours.

Heat a grill, adding cherrywood if desired for flavor. Arrange chicken on grill so pieces touch; cook over indirect heat, brushing with marinade for the first few turns, about 20-25 minutes. Chicken will be partially cooked.

For the stuffing: In the meantime, melt butter in skillet and saute onions over medium heat 7 to 8 minutes or until opaque. Add zucchini, carrots, mushrooms, garlic, thyme and salt and pepper to taste. Cook several minutes or until carrots are soft. Remove from heat and stir in feta.

Once chicken legs are partially cooked, remove from grill. Lay legs flat and divide stuffing among them. Roll chicken legs and tie with kitchen twine. Return to grill, arranging very close together, and cook indirectly for 15-20 minutes more or until done.

To serve, cut string but don't remove.

Serves eight.