Grilled Hasselback Fajita Stuffed Chicken
Grilled Hasselback Fajita Stuffed Chicken is a delightful meal that combines juicy chicken breasts with colorful veggies and melted cheese. This dish is not just visually appealing but also bursting with flavor. It’s perfect for family dinners or impressing guests with minimal effort!
Why Make This Recipe
There are many reasons to make Grilled Hasselback Fajita Stuffed Chicken. First, it’s a complete meal in one dish that includes protein and vegetables. Second, the marinated chicken absorbs all the delicious flavors, making every bite a joy. Finally, the stuffing makes it unique and fun, giving a twist to traditional chicken recipes!
How to Make Grilled Hasselback Fajita Stuffed Chicken
Ingredients:
- 4 chicken breasts (6-8 oz each)
- 1/2 each of red, yellow, and green bell pepper, sliced thinly
- 1/2 small red onion, sliced thinly
- 1 cup shredded Monterey Jack cheese
- Cilantro, for garnish (optional)
- Sour cream, for serving (optional)
- 1/4 cup olive oil
- 3 tablespoons lime juice
- Zest of 1 lime
- 2 teaspoons honey
- 2 teaspoons chili powder
- 1 1/2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4-1/2 teaspoon chipotle chili powder (optional for heat)
- 1/2 teaspoon pepper
Directions:
- Preheat the oven to 400°F (200°C).
- Make 5-6 deep slits in each chicken breast, ensuring the base remains intact.
- In a small bowl, whisk together all the ingredients for the chili lime rub.
- Marinade the chicken with the rub for at least 30 minutes.
- Slice the bell peppers and red onion.
- Stuff each slit in the chicken with the sliced peppers and onions.
- Place the stuffed chicken breasts in a greased baking dish and bake for 30-35 minutes.
- Sprinkle shredded Monterey Jack cheese over each chicken breast and bake for an additional 5-10 minutes, until the cheese is melted and the chicken reaches 165°F (74°C).
- Let the chicken rest for a few minutes, garnish with cilantro, and serve with sour cream if desired.
How to Serve Grilled Hasselback Fajita Stuffed Chicken
Serve your Grilled Hasselback Fajita Stuffed Chicken hot from the oven. You can add some extra cilantro on top for a fresh touch. Pair it with a side of rice, beans, or a crisp salad. Sour cream is also a great addition for dipping!
How to Store Grilled Hasselback Fajita Stuffed Chicken
If you have leftovers, store them in an airtight container in the refrigerator. This dish is best eaten within 3 days. You can reheat it in the oven or microwave before serving.
Tips to Make Grilled Hasselback Fajita Stuffed Chicken
- Allow the chicken to marinate longer for even better flavor.
- Use any other cheese you like if you can’t find Monterey Jack.
- Feel free to add other veggies like zucchini or corn for more variety.
- Adjust the heat by leaving out the chipotle chili powder if you prefer a milder taste.
Variation
For a lighter version, you can use skinless chicken breasts or even turkey breasts instead of chicken. You can also grill the chicken instead of baking it for a smoky flavor!
FAQs
1. Can I use frozen chicken breasts for this recipe?
Yes, but make sure to fully thaw them before marinating and baking.
2. Can I make this dish ahead of time?
Yes! You can marinate the chicken in advance and keep it in the fridge until you are ready to bake.
3. What sides go well with Grilled Hasselback Fajita Stuffed Chicken?
Some great sides include Spanish rice, guacamole, or a simple green salad.
