This Easy Weeknight Grilled Monterey Chicken is smothered with yummy barbecue sauce and topped off with a layer of melted cheddar, fresh tomato salsa, and a sprinkling of crispy bacon bits. The perfect dish to consider when hosting a barbecue or casual dinner party.
Total Time
1hr
0.0
0 Ratings
Author: A Hint of Rosemary
Servings:
3
Ingredients
•
3
(1.5 lb)
Boneless, Skinless Chicken Breasts
•
1/2
cup
Barbecue Sauce
•
1/2
cup
Extra Sharp Cheddar Cheese
•
3/4
cup
Salsa
•
4
slices
Cooked
Thick-Cut Bacon
, crumbled
•
4
Tbsp
Chopped
Scallions
•
as needed
Olive Oil
•
to taste
Coarse Kosher Salt
•
to taste
Freshly Ground Black Pepper
•
to taste
Sliced
Limes
•
to taste
Chopped
Fresh Parsley
or Fresh Cilantro
(optional)
Cooking Instructions
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.
2.
Preheat a gas grill to medium-high heat. If chicken is coated with oil, there is no need to oil the grates.
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 (1/2 cup). Close the grill cover.
4.
Once you have substantial grill marks, (about 4-5 minutes for thick breasts; 2-3 minutes for thin cuts) flip breasts.
5.
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.
6.
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).
Author's Notes
Makes 3-4 servings.
Nutrition Per Serving
CALORIES
974
FAT
26.5 g
PROTEIN
152.6 g
CARBS
24.7 g
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