Preheat an outdoor grill for indirect grilling.
Cut chicken in half. Remove bones from breasts and leg/thighs. Rub the chicken with chopped garlic.
In a skillet over medium heat, cook bacon until almost crisp. Remove and drain on paper towels.
On the grill, roast the peppers over direct heat until blackened. When cool, remove the skin and seeds and chop coarsely. Wrap the celery in foil, season with salt and pepper and a bit of olive oil. Cook until tender about 15 to 20 minutes, cool and chop.
Mix together bacon, beans, thyme, rosemary, peppers, celery and half the bread crumbs. Sprinkle chicken with more crumbs then stuff bacon mixture into chicken. Place chicken in pie pan skin side down. Wrap pan in foil. Dot chicken with butter and place on grill.
Cover grill lid and cook about 30 to 40 minutes over indirect heat making sure the skin is crisping. Uncover, top with grated Cheddar and cook until chicken is tender, about 15 to 20 minutes more. Let chicken rest so stuffing will set and chicken will cool enough to cut and pull apart. Top with chopped parsley and serve with sliced baguette.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.