This is my version of the classic Chili’s Monterey Chicken recipe where I cook the chicken on the grill instead of stove top and does it ever make a difference! BBQ sauce, bacon, and peppers instead of tomatoes, make this Grilled Monterey Chicken a dinner your whole family will love.
I remember I loved to order this recipe from Chili’s restaurant years ago, and when I met a friend there recently, I was surprised to find it no longer on the menu. At least at the one near me.
So I thought I’d recreate it at home and really loved the results.
Dave is not a tomato fan so I substituted diced red bell pepper for the tomatoes and seasoned the chicken breast with chili, garlic and onion powder prior to grilling.
I’m telling you the end result was two thumbs up from both of us so I wanted to share my Grilled Monterey Chicken recipe with you.
I basted my favorite BBQ sauce on the grilled chicken a few time sto build up a nice sticky, sweet layer before topping with the Monterey Jack cheese slices. On top of that I sprinkled some crumbled bacon, the red bell peppers and chopped green onions to finish it off. Perfect!
For other chicken mid-week dinners made in no time check out my Southwest BBQ Chicken Salad with Grilled Corn, Barbecue Pineapple Chicken, Parmesan Crusted Chicken, or this Chicken Lazone. All amazing and you guys are going to love this one. Enjoy!
Grilled Monterey Chicken
- Cut the green onion tops and red bell pepper into dice. Set aside.
- Slice bacon into small 1/4" pieces. In a skillet over medium heat cook bacon until crispy. Set aside to drain on a paper towel. (See Note 2)
- In a small bowl mix together the chili and garlic powders with the salt and pepper. Rub oil on chicken and press spices on both sides. Set aside.
- Preheat grill to 350°F. Clean grill grates. Place chicken on grill, baste with BBQ sauce and cook for 4 minutes. Turn, baste with BBQ sauce and cook another 4 minutes and continue cooking until it reaches an internal temperature of 165°F depending on thickness of chicken. Brush again with BBQ sauce.
- Place a slice of cheese on each breast and top with half of the bacon.
- Close the grill and let the cheese melt, about 1 minute.
- Serve with remaining bacon, green onion and red bell pepper sprinkled on top.
- Pound the chicken breasts to about 3/4" to get as even as possibly for even grilling. Or if really large, slice horizontally.
- Save that bacon fat, it's liquid gold! I use it to fry potatoes and other foods to add that extra flavor punch. I store it in a resealable jar in the refrigerator after cooling.