Steps
- Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).
- While coals are lighting, stir together lime juice, olive oil, pepper sauce, cilantro, fajita seasoning and salt in a liquid-measuring cup.
- With a sharp knife, cut 5, Hasselback style slashes on each chicken breast, keeping breast intact. Do not slice all the way through the meat.
- Place chicken in a large sealable bag and add 1/3 cup marinade (reserve remainder in cup). Seal bag, forcing out excess air, and marinate chicken at room temperature, about 15 to 30 minutes.
- Stir honey and black pepper into remaining marinade until blended to make sauce.
- Remove chicken from marinade. Fill the slits in each chicken breast with alternating slices of peppers and onions.
- Grill chicken on lightly oiled grill rack, covered only if using a gas grill, turning chicken occasionally and moving it to avoid flare-ups if necessary, until just cooked through, 8 to 10 minutes total.
- During last minute of cooking time, brush both sides of chicken with some of reserved sauce, then continue to grill, turning over once, until lightly browned, about 1 minute more.
- Serve chicken drizzled with remaining sauce over rice.
- Garnish with lime and additional grilled vegetables.
Ingredients:
- 1/4 cup lime juice
- 1/4 cup olive oil
- 2 tablespoons chopped cilantro
- 2 tablespoons chipotle pepper sauce
- 1 teaspoon fajita seasoning
- 1 teaspoon fine sea salt
- 4 boneless skinless chicken breasts
- 2 teaspoons honey
- ¼ teaspoon ground black pepper
- 1 each - red, yellow and green bell pepper, seeded, ¼-inch thick slices*
- 1 red onion, ¼-inch thick half-moon slices
- 2 cups warm rice
- Fresh lime wedges
- Thinly sliced green onions for garnish
- Bear Mountain’s Chef’s Choice Signature Blend, if using pellets
*Note: Any leftover cut peppers and onions can be tossed with a little marinade from the chicken bag and grilled until crisp tender
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