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Hasselback BBQ Chicken | Juicy with Cheddar & Bacon
(0)
45 min
Quick
Gurkerl Küche
Saftige Hendlbrust im genialen Hasselback-Schnitt: Fächerartig eingeschnitten, mit cremigem Cheddar und knusprigem Speck gefüllt und mit rauchig-würziger Barbecue-Sauce karamellisiert. Ob vom Grill oder aus dem Backrohr – herrlich saftig und voller Geschmack.
Ingredients
Preparation method
Preparation
Rinse the chicken breasts under cold water and pat dry with paper towels. Then, using a sharp knife, make deep fan-like cuts crosswise at intervals of about 1 cm – taking care not to cut all the way through the meat.
Peel and finely grate or press the garlic. In a bowl, mix the olive oil with garlic, smoked paprika powder, salt, and freshly ground pepper. Thoroughly coat the cut chicken breasts all over with the marinade, especially inside the cuts.
Cut the bacon strips in half. Alternate stuffing a little grated cheddar and a piece of bacon into each cut of the chicken breasts so that all the slits are generously filled.
Chef's tip
Tip for the perfect fan cut: Place the chicken breast between two flat wooden spoons. The handles will automatically stop the knife blade, making it impossible to cut all the way through the meat.
Preparation in the oven: The smoked paprika powder and barbecue sauce give the dish the full, smoky grill aroma of a BBQ smoker, even when made in the oven.
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