Hasselback chicken breast not only looks so pretty but has extra added flavour. BBQ Chicken Breast does not have to be boring, you can jam-pack (literally) full of yumminess. Hasselback Chicken is sliced, creating more surface area for smoke to penetrate and seasoning area to cover making Smoked Chicken breast my absolute favourite.
Starting from the basics, I always look for the @ChickenDotCA #RaisedByCDNFarmer Logo when selecting chicken for my family. WHY? Canadian Chicken Farmers make up 78,000 jobs here in Canada. They create jobs, help local communities, and grow the Canadian economy. In times like these, I want to support the businesses that support us.
WHAT YOU'LL NEED
PELLET GRILL (I used my Louisiana Grills Black Label 1200)
CAST IRON (I used my 22" Cast Iron from Pitboss Grills)
PELLETS (I used Pitmasters Choice Premium Pellets, Fruit Blend)
("SCALEANDTAILOR10" for 10% off Pellets)
Chicken Breasts (2 Canadian Raised Chicken)
Garlic (3 cloves, sliced)
Onion (1/4 Red, Sliced)
Red Pepper (1/2 , thinly sliced)
Poultry Rub (I used Sweet & Tangy Rub by Louisiana Grills)
Italian Seasoning Vegetables of Choice
DIRECTIONS Preheat your pellet smoker to 325 degrees. Coating your cast iron generously with olive oil, add your vegetables of choice. I used Perisienne potatoes, red onions, red peppers, and garlic. Season all the vegetables with salt, pepper, and Italian seasoning, tossing around to coat all sides. Prepare all your onions, peppers, and garlic to stuff your chicken breasts.
Hasselback Chicken Breast requires you to slice your chicken about 1/2" deep and apart. You want to ensure you do not cut more than halfway or it will be hard to move and transfer while serving. After you have sliced your chicken, coat it in your favourite chicken rub. I used Sweet & Tangy Rub by Louisiana Grills. Coat both sides and in between the slices if you can. Next, stuff each slice with your garlic, peppers, and onions. Place on top of the vegetables and it is ready to go onto your pellet smoker.
Place directly on your pellet smoker at 325 degrees for approximately 1 hour OR an internal temperature of 165 degrees. Serve and enjoy immediately.
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