RECIPE
7 INGREDIENTS6 STEPS40MIN

Sweet & Spicy Monterey Chicken

4.0
1 Ratings
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How to BBQ Right
Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
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Sweet & Spicy Barbecue chicken topped with thick cut bacon and smothered in Monterey Jack and Sharp Cheddar…tell me that isn’t delicious!

40MIN

Total Cooking Time

7

Ingredients
How to BBQ Right
Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
1/2 cup
Grande Gringo Mexican Seasoning
12 oz
Bacon , cooked, crumbled
3/4 cup
Monterey Jack Cheese
1 cup
Sharp Cheddar Cheese
1 cup
Killer Hogs BBQ Sauce
2
Scallions , chopped
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Directions

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Step 1
Prepare pellet grill for cooking at 325 degrees F (160 degrees C) using Cherry wood pellets for fuel.
Step 2
Season the Boneless, Skinless Chicken Breasts (4) with the Grande Gringo Mexican Seasoning (1/2 cup) on all sides.
Step 3
Place the breasts on the pellet grill, insert a probe thermometer to monitor internal temperature.
Step 4
When the internal temp reaches 155 degrees F (68 degrees C) transfer the chicken breasts to a flat iron skillet and glaze with Killer Hogs BBQ Sauce (1 cup) . Continue to cook the breasts until the internal reaches 165 degrees F (73 degrees C).
Step 5
Top each breast with Bacon (12 oz) , Sharp Cheddar Cheese (1 cup) and Monterey Jack Cheese (3/4 cup) . Return the skillet to the grill and cook for 3-5 minutes or until the cheese melts over the top.
Step 6
Garnish the Monterey Chicken with Scallions (2) and serve.

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