Grilled Hasselback Fajita Stuffed Chicken Recipe

Looking for a delicious and visually stunning dish to impress your family or guests? This Grilled Hasselback Fajita Stuffed Chicken is a perfect blend of bold flavors, vibrant colors, and a unique presentation that elevates your culinary game. Inspired by the classic fajita concept, this recipe takes it a step further by incorporating the Hasselback technique—thinly slicing the chicken breast to create a fan-like effect, which allows for stuffing with fresh vegetables and a generous layer of melted cheese. Whether you’re hosting a dinner party or simply treating yourself to a special meal, this dish is sure to become a favorite. Let’s dive into the details and create this mouthwatering recipe from scratch!

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts (approximately 6-8 ounces each)
• 1/2 red bell pepper, sliced into thin strips
• 1/2 yellow bell pepper, sliced into thin strips
• 1/2 green bell pepper, sliced into thin strips
• 1/2 small red onion, thinly sliced
• 1 cup shredded Monterey Jack cheese (or a similar mild, melty cheese)
• Fresh cilantro, chopped (optional, for garnish)
• Sour cream (optional, for serving)

For the Chili Lime Rub:

• 1/4 cup extra virgin olive oil
• 3 tablespoons freshly squeezed lime juice
• Zest of 1 lime (for an extra zesty kick)
• 2 teaspoons honey (to balance the heat with a touch of sweetness)
• 2 teaspoons chili powder (adjust to taste)
• 1 1/2 teaspoons kosher salt
• 1 teaspoon ground cumin (for that warm, earthy flavor)
• 1 teaspoon smoked paprika (for a hint of smokiness)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/4 to 1/2 teaspoon chipotle chili powder (optional, for a spicy twist)
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C). This ensures it’s ready to go when your chicken is prepared, allowing for even cooking and that perfect golden finish.
2. Prepare the Chicken: Take each chicken breast and carefully create 5-6 deep slits, cutting about 3/4 of the way through the meat. Be sure to keep the base intact so the chicken holds its shape and the stuffing stays in place. This Hasselback technique not only looks impressive but also helps the chicken cook evenly while absorbing the delicious marinade.
3. Marinate the Chicken: In a small mixing bowl, combine all the ingredients for the chili lime rub—olive oil, lime juice, lime zest, honey, chili powder, salt, cumin, smoked paprika, onion powder, garlic powder, chipotle chili powder (if using), and black pepper. Whisk until well blended. Place the chicken breasts in a shallow dish or a resealable plastic bag, then pour the marinade over them, making sure each piece is thoroughly coated. Allow the chicken to marinate for at least 30 minutes at room temperature to enhance the flavors. For even deeper taste, you can refrigerate it for up to 8 hours, though be sure to let it sit out for 20-30 minutes before cooking to bring it back to room temperature.
4. Prepare the Vegetables: While the chicken marinates, slice your bell peppers and red onion into thin, uniform strips. This not only makes stuffing easier but also ensures the veggies cook evenly within the chicken. The combination of red, yellow, and green peppers adds a beautiful pop of color and a variety of sweet and mild flavors.
5. Stuff the Chicken: After marinating, take each chicken breast and gently stuff the slits with a mix of the sliced bell peppers and onions. Don’t overstuff—aim for a balanced amount in each slit to allow the chicken to cook properly while keeping the veggies tender and flavorful.
6. Bake the Chicken: Lightly grease a baking dish with a bit of olive oil or cooking spray to prevent sticking. Arrange the stuffed chicken breasts in the dish, ensuring they’re not overcrowded. Place the dish in the preheated oven and bake for 30-35 minutes. The chicken should be nearly cooked through at this point, with the internal temperature reaching about 150°F (65°C).
7. Add the Cheese: Remove the dish from the oven and sprinkle a generous amount of shredded Monterey Jack cheese over the top of each chicken breast. The cheese will melt beautifully, adding a creamy texture and a mild, savory flavor that complements the spicy rub. Return the chicken to the oven and bake for an additional 5-10 minutes, or until the cheese is fully melted and bubbly, and the internal temperature of the chicken reaches 165°F (74°C) for safe consumption.
8. Serve and Enjoy: Once baked, remove the chicken from the oven and let it rest for 5 minutes. This resting period allows the juices to redistribute, keeping the meat moist and tender. Garnish with freshly chopped cilantro for a burst of freshness and serve with a dollop of sour cream on the side for a cooling contrast to the spicy flavors. Pair it with a side of rice, a fresh salad, or warm tortillas to complete the fajita experience!

Tips for Success

• Marination Time: The longer you marinate, the more flavorful the chicken will be. If you’re short on time, 30 minutes works, but overnight marination will take this dish to the next level.
• Cheese Variations: Feel free to experiment with other cheeses like cheddar or a Mexican blend for a different flavor profile.
• Grilling Option: For a smoky twist, you can finish the chicken on a grill after baking for 20-25 minutes, just long enough to add grill marks and enhance the fajita vibe.

This Grilled Hasselback Fajita Stuffed Chicken is a delightful fusion of textures and tastes, perfect for a weeknight dinner or a special occasion. Give it a try, and don’t forget to share your results with us! —your feedback keeps the recipe inspiration flowing! Thank you! 😊 #FajitaChicken #HasselbackRecipe #DinnerIdeas