Fajita Grilled Hasselback Chicken

This recipe was a finalist for our Family Full of Flavor Contest! Here’s a note from the creator on why she originally made it:

On her 30th birthday, I threw my daughter, Caitlin, a surprise party. Friends and family from California, Massachusetts and New Jersey gathered in Pennsylvania to celebrate her. And they came hungry. Caitlin is a summer baby, so a BBQ around the pool was the perfect setting. She just loves Mexican food, so in addition to the usual fare I created this more elegant chicken dish inspired by fajitas. There really is nothing better than gathering those you love most around a big table of delicious food.

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Prep

20 min

Cook time

10 min

Pellets

Chef’s Choice

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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