Cooking Instructions
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Step 1
Remove
Boneless, Skinless Chicken Breasts (3)
from the refrigerator. Brush all over with
Olive Oil (as needed)
. and season both sides with
Coarse Kosher Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
. Allow chicken to rest at room temperature for 30 minutes.
Step 2
Preheat a gas grill to medium-high heat. If chicken is coated with oil, there is no need to oil the grates.
Step 3
Using metal tongs, place the chicken breasts on preheated grill; meaty side down. Generously brush the exposed side of each breast with
Barbecue Sauce (120 mL)
. Close the grill cover.
Step 4
Once you have substantial grill marks, (about 4-5 minutes for thick breasts; 2-3 minutes for thin cuts) flip breasts.
Step 5
Turn the grill off. Flip chicken; add
Extra Sharp Cheddar Cheese (55 g)
. Cover until cheese is melted. Transfer to a dish to keep warm.
Step 6
When ready to serve, top each breast with about 1/4 cup of
Salsa (195 g)
and sprinkle with
Thick-Cut Bacon (4 slices)
and
Scallions (7 g)
. Add some
Fresh Parsley (to taste)
for garnish, if desired. Serve with
Lime Wedges (to taste)
.
