A flavorful recipe for Monterey Chicken topped with cheese, bacon, and fresh vegetables, marinated for extra taste.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Grilling or Skillet Cooking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/3 cup barbecue sauce
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon honey
2 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 cup shredded Monterey Jack cheese
4 slices bacon, cooked and crumbled
1 medium tomato, diced
2 green onions, thinly sliced
2 tablespoons barbecue sauce, for brushing
Instructions
Prepare the marinade. In a bowl, whisk together the barbecue sauce, soy sauce, olive oil, honey, minced garlic, lemon juice, and Worcestershire sauce until well combined.
Season the chicken. If the chicken breasts are thick, pound them to an even thickness. Season both sides with salt, black pepper, garlic powder, and smoked paprika.
Marinate the chicken. Place the chicken in a resealable bag or shallow dish and pour the marinade over it. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours. Discard the used marinade or boil it thoroughly before using it as a sauce.
Cook the chicken. Preheat a grill or skillet over medium-high heat and lightly oil the cooking surface. Remove the chicken from the marinade and cook for approximately 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F.
Add the barbecue sauce. During the final 2 minutes of cooking, brush the chicken with a little fresh barbecue sauce for a sticky, flavorful glaze.
Add the toppings. Sprinkle the cooked chicken with crumbled bacon, diced tomatoes, and shredded Monterey Jack cheese.
Melt the cheese. Cover the skillet with a lid for 1–2 minutes, or place the chicken under a broiler briefly, until the cheese melts. Make sure the chicken remains at 165°F internally.
Garnish and serve. Finish with sliced green onions and an extra drizzle of barbecue sauce. Serve immediately while the cheese is hot and melted.
Notes
For best flavor, marinate the chicken for 2–4 hours.
Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
Feel free to customize toppings based on personal preference.