Fajita Hasselback chicken with Chipotle Chilli rub

Fajita Hasselback chicken with Chipotle Chilli rub

Hasselback is a term you may recognize from one of our previous recipes. It is a cooking trick where you make cuts in your meat, fish or vegetables. It is mainly used with potatoes, but it can also be used with chicken fillet. In this recipe we filled chicken fillet with colored peppers and an onion, with grated cheese on top, which melts wonderfully.

Necessities

• 2 chicken fillets
• 1 pepper, color according to preference
• 1 red onion
• Grated cheese
• NJBBQ Chipotle Chilli Rub
• Foodthermometer

Preparation

1. Prepare the barbecue for indirect heat, with a temperature of approximately 160℃.
2. Slice the chicken breasts, stopping about an inch before you cut through them. This will create slits in the chicken, but you won’t have loose slices.
3. Cut the onion into coarse rings and the pepper into slices.
4. Sprinkle the chicken fillet with the NJBBQ Chipotle Chili rub and rub it well into the indentations. Then fill these indentations with the pepper and onion slices until they are well filled.
5. Place the hasselback chicken fillets on the barbecue above the indirect part. Then close the lid and let it cook for 15-20 minutes, depending on the size and thickness of the chicken fillets.
6. Add the grated cheese over the chicken during the last 5 minutes and let it melt wonderfully.
7. The chicken is done when a core temperature of 70℃ has been reached and there are no pink pieces anywhere to be seen. Once this is the case, the chicken fillet can be cut in half and you will have delicious fajita hasselback chicken fillet pieces!