Description
This Hasselback Fajita Grilled Chicken is a show-stopping dinner packed with Tex-Mex flavor. Juicy chicken breasts are sliced hasselback-style, stuffed with colorful bell peppers and red onion, seasoned with smoky fajita spices, and topped with melted cheese.
Ingredients
4 boneless, skinless chicken breasts
2 tbsp olive oil
1 tbsp chili powder
1 tsp cumin
1 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1/2 red onion, thinly sliced
1 1/2 cups shredded Mexican blend cheese
Optional toppings: chopped cilantro, salsa, sour cream, or lime wedges.
Instructions
Preheat grill to medium heat (or oven to 400°F if baking).
Slice chicken breasts horizontally across the top, creating deep cuts about 1/2 inch apart without cutting all the way through.
Mix olive oil and spices in a small bowl. Brush mixture generously over the chicken.
Stuff sliced peppers and onions into each cut in the chicken.
Grill 6–8 minutes per side, or bake 25–30 minutes, until chicken reaches 165°F internally.
Sprinkle shredded cheese over top during the last 3–5 minutes of cooking. Close grill lid (or return to oven) until cheese melts.
Garnish with cilantro and serve warm.
- Prep Time: 15 mins
- Cook Time: 25–30 minutes
- Category: Dinner