Easy Weeknight Grilled Monterey Chicken

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.

Preheat a gas grill to medium-high heat. If chicken is coated with oil, there is no need to oil the grates.

Using metal tongs, place the chicken breasts on preheated grill; meaty side down. Generously brush the exposed side of each breast with Barbecue Sauce (1/2 cup). Close the grill cover.

Once you have substantial grill marks, (about 4-5 minutes for thick breasts; 2-3 minutes for thin cuts) flip breasts.

Turn the grill off. Flip chicken; add Extra Sharp Cheddar Cheese (1/2 cup). Cover until cheese is melted. Transfer to a dish to keep warm.

When ready to serve, top each breast with about 1/4 cup of Salsa (3/4 cup) and sprinkle with Thick-Cut Bacon (4 slices) and Scallions (4 Tbsp). Add some Fresh Parsley (to taste) for garnish, if desired. Serve with Lime Wedges (to taste).