Grilled Smokey Chicken Recipe

Prepare breasts

Pat chicken breasts dry. Use a sharp knife to make a horizontal slit/ pocket in the thickest side of each breast, creating a cavity for the filling. Do not cut all the way through.

Season breasts

In a small bowl combine 1.5 tsp salt, 1 tsp black pepper, 1 tsp smoked paprika, and 1 tsp garlic powder. Rub 2 tbs olive oil over each breast then evenly season both exterior surfaces and lightly inside each pocket with the spice mix.

Roast vegetables

Preheat oven to 425°F (220°C) or heat a large skillet over medium-high heat. Toss diced red and yellow bell pepper, red onion, and zucchini with 1 tbs olive oil, 0.5 tsp salt and 0.25 tsp black pepper. Spread on a rimmed baking sheet and roast 12–15 minutes until softened and slightly charred, stirring once. (If using a skillet, cook 6–8 minutes stirring until veggies are softened and browned.)

Finish veg

Remove roasted vegetables to a bowl. Stir in 2 tbs chopped cilantro and 1 tbs lime juice. Taste and adjust seasoning if needed. Let cool 3–5 minutes so they won’t melt the cheese immediately when stuffed.

Stuff breasts

Divide roasted vegetables evenly among the four chicken pockets, packing lightly. Top the vegetables inside each pocket with about 1/4 cup shredded cheese, pressing slightly so the cheese sits inside the cavity with the veg. Use toothpicks to close the pocket if needed.

Grill or pan-sear

Heat a grill to medium-high (about 400°F / 200°C) or heat a large ovenproof skillet over medium-high heat and preheat oven to 375°F (190°C). Brush the grill grates or skillet with 1 tsp olive oil. Place stuffed breasts on the grill or skillet, searing 3–4 minutes per side until golden. If using a skillet, transfer to the oven after searing and bake 12–15 minutes; on the grill, move to indirect heat, close lid, and cook 10–12 minutes. Internal temperature should reach 165°F (74°C). Remove toothpicks before serving.

Melt cheese finish

If cheese inside hasn’t fully melted, cover the skillet with a lid for 2 minutes or place breasts under a broiler for 1–2 minutes (watch closely) until cheese is melted and bubbly.

Prepare black beans

While chicken cooks, place rinsed black beans in a small saucepan over medium-low heat with 0.5 tsp ground cumin and 0.25 tsp chili powder. Warm, stirring occasionally, 4–6 minutes until heated through. Add a splash of water if needed to loosen. Taste and season with a pinch of salt if desired.

Plate and garnish

Place each stuffed chicken breast on a plate, spoon 1/4 cup warm black beans over or to the side of each breast. Sprinkle remaining shredded cheese lightly over top if desired (it will continue to melt). Garnish with cilantro leaves and serve with lime wedges and optional hot sauce or salsa.

If using optional salsa or hot sauce, serve on the side for diners to add. Let chicken rest 3–4 minutes before slicing to preserve juices. Serve whole or sliced on the bias.