Monterey Chicken

Monterey Chicken

Monterey Chicken

Sweet & Spicy Barbecue chicken topped with thick cut bacon and smothered in Monterey Jack and Sharp Cheddar…tell me that isn’t delicious! I’m not sure who first came up with this idea, but whenever I see it on a menu, something inside just tells me to order it. You don’t have to go out for this dish; it’s really easy to make right at home. Monterey Chicken Here’s my version of Monterey Chicken: I start with boneless, skinless chicken breast seasoned with a good dose of my Grande Gringo Mexican Seasoning. Monterey Chicken Let it hang out at room temperature while I fire up the grill. For this cook I use my pellet grill set for indirect cooking at 325 degrees. You can use your favorite wood pellet for smoke flavor; I like cherry because it’s a mild, sweet smoke that’s excellent on chicken. Monterey Chicken As soon as the grill is ready, place the chicken breast on the cooking rack and let it roll for 20-25 minutes. This is a good time to prep the remaining ingredients. Cook the bacon on a sheet pan in the oven and roughly chop it, grate the Monterey and Cheddar cheese (you could use pre shredded but freshly grated melts better), and chop the green onion for garnish. Monterey Chicken At the 25 minute mark I like to start monitoring the internal temp. Use a probe thermometer first set for 155 degrees at first. This is the point where the chicken breasts are glazed with bbq sauce. Transfer each breast to a flat iron skillet and top with Killer Hogs BBQ Sauce. Continue to cook until the internal temperature reaches 165 in the thickest part of the breast. Monterey Chicken Then I add crumbled bacon and a ton of both Monterey Jack and Cheddar Cheese. The skillet goes back on the grill for 3-5 minutes to melt all the cheesy goodness. Monterey Chicken Just before serving garnish the chicken with sliced green onions and it’s ready to serve. I don’t anyone who doesn’t like this dish. It’s great served with mashed potatoes, rice, or vegetables and even your kids will eat this one! Print
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Monterey Chicken

Monterey Chicken


Scale

Ingredients

  • 4 Chicken Breast (boneless/skinless)
  • 2oz Grande Gringo Mexican Seasoning
  • 12oz Bacon (crumbled)
  • 4oz Monterey Jack Cheese
  • 4oz Sharp Cheddar Cheese
  • 1 cup Killer Hogs BBQ Sauce
  • 23 Green Onions (chopped)

Instructions

  1. Prepare pellet grill for cooking at 325 degrees using Cherry wood pellets for fuel.
  2. Season the chicken breast with the Grande Gringo Mexican seasoning on all sides.
  3. Place the breasts on the pellet grill, insert a probe thermometer to monitor internal temperature.
  4. When the internal temp reaches 155 transfer the chicken breasts to a flat iron skillet and glaze with Killer Hogs BBQ Sauce. Continue to cook the breasts until the internal reaches 165 degrees.
  5. Top each breast with crumbled bacon, cheddar, and jack cheese. Return the skillet to the grill and cook for 3-5 minutes or until the cheese melts over the top.
  6. Garnish the Monterey Chicken with green onions and serve.

Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Follow me on Instagram Buy Killer Hogs Products Here

Comments 22

  1. Yeah, this is happening this weekend. Already bought all your new rubs and they are being delivered today. Will post and let you know how it comes out!

  2. Made this dish over the weekend, and man, was it a hit. Everyone loved it. Thanks again for the recipes, tips, and products, Malcom.

    1. You can, but the flavor will not be the same. There is nothing quite like the flavor you get when cooking on an iron skillet.

  3. Thinking of making this with the chicken glazed in your jack Daniels sirloin glaze and finishing off with the bacon and cheeses.

    1. Post
      Author
  4. I have done many of your recipes either on my Yoder YS640s or my large Green Egg. All of them turned out awesome! Love your recipes and your products. Need to throw a bone out to Heath Riles also! Done a few of his rib recipes and the wow factor is way up there. You guys are the real Pitmasters!

  5. Malcom, I’m a huge fan of how to bbqright. Hunkered down waiting out the Coronavirus and working thru some new recipes on the Egg. Over the weekend, fired up the Monterey Chicken recipe which was home run. Instructions and video spot one (as always) and great mix of ingredients and flavors. Way to go and keep the recipes coming.

    Scott B.

  6. Normally I won’t eat chicken unless it’s fried, but this grilled chicken has so many good toppings. There’s flavor in every bite. One of my new favorite recipes

  7. Another outstanding recipe Malcom! Thank you for making me look like a Master Griller to my family.
    I put some knob onions in the skillet over the direct flame. Light coating of oil, salt, and 1/4 fresh squeezed lime. Just left them in there through the entire cook and made an awesome side dish!

  8. Ridiculously good. My wife said it was the best chicken she ever had. Smoked the breasts for on hour or so at 300. The breasts I had were really thick. I have a great butcher. Bacon was from same butcher. Thanks Malcom, will be making this again:

  9. We have altered this a touch to go with a Caribbean Jerk rub and Caribbean BBQ sauce. Still cooked at the same temps and times. I also go with the cherry wood, or the cherry wood pellets. I prefer to make this on my Weber, but either the grill or the pellet smoker work great.

  10. yes can be done with thighs i found just cook a little slower and a little more time since the thighs are dark meat. use temp for best results.

  11. Made this yesterday. Absolutely best chicken I have had. Used a Southwest (Phoenix) Competition rub with spectacular results. Compliments all evening from the guests.

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