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Easy Weeknight Grilled Monterey Chicken

easy weeknight grilled monterey chicken

Juicy grilled chicken breast smothered with yummy barbecue sauce. Topped off with a layer of melted cheddar & fresh tomato salsa along with a sprinkling of crispy bacon bits.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 3 to 4 servings
Author Rosemary Stelmach

Ingredients

  • 3 boneless skin-less chicken breasts (1 1/2 pounds)
  • olive oil (for brushing)
  • coarse kosher salt
  • freshly ground black pepper
  • 1/2 cup barbecue sauce
  • 1/2 cup shredded extra sharp cheddar (2 ounces)
  • 3/4 cup tomato salsa
  • 4 slices thick cut bacon, cooked and crumbled
  • 1/4 cup chopped fresh scallion, green part
  • lime wedges, for serving
  • fresh chopped parsley or cilantro, for garnish (optional)

Instructions

  1. Remove chicken breasts from refrigerator.  Brush all over with olive oil.  Season both sides with salt and pepper.  Allow chicken to rest at room temperature for 30 minutes.

  2. Preheat 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 chicken breasts on preheated grill; meaty side down. Generously brush exposed side of each breast with barbecue sauce. Close cover. Once you have substantial grill marks, (about 4-5 minutes for thick breast; 2-3 minutes for thin cuts) flip breasts.  

  4. Generously coat cooked side with sauce. Close cover. After 3-4 minutes, (2-3 minutes for thinner breasts) flip chicken once again to caramelize the freshly applied sauce. Cook for one minute.

  5. Turn grill off. Flip chicken; add grated cheddar. Cover until cheese is melted. Transfer to dish to keep warm.

  6. When ready to serve, top each breast with about 1/4 cup salsa and sprinkle with crumbled bacon and chopped scallion.  Add some fresh cilantro for garnish, if desired.  Serve with lime wedges.

Recipe Notes

For extra flavor, include some balsamic vinegar when brushing the chicken before grilling.