Who doesn't love the wonderful flavour combination of succulent chicken, bacon and creamy avocado. This simple yet super tasty recipe is quick to prepare and makes a great BBQ option when you want to mix it up a little.
Ingredients
- For the Hasselback Chicken
- 4 large chicken breasts
- 24 slices mozzarella cheese 6 strips bacon
- 1 tablespoon chilli powder
- 1 tablespoon oregano
For the Grilled Avocados
- 4 ripe avocados
- 2 tablespoons olive oil
- salt and pepper to taste
Preparation
- Preheat your grill to 150°C.
- Cut slits about 2.5cm. deep and 1cm apart into each chicken breast. Do not cut all the way through.
- Insert mozzarella cheese and a slice of bacon into each slit. Then, season the chicken breasts with chilli powder and oregano.
- Place the chicken breasts on the grill and close the lid. Grill for 30 to 45 minutes until the chicken reaches an internal temperature of 75°C.
- Slice each avocado in half lengthwise and remove the pit. Brush the interior of the avocados with olive oil and season with salt and pepper to taste.
- Once the chicken breasts are fully cooked, move them to the top warming rack. Place the avocados face side down on the grill. Grill for 30 seconds.
- Remove the chicken breasts and avocados from the grill. Let the chicken rest for five minutes before serving. Enjoy!