Monteray chicken is a grilled chicken breast smothered in bbq sauce and topped with slices of bacon and cheese.
My family used to eat at Chili’s every Sunday after church. We would usually have a big group that came with us.
The employees would be ready for us. They’d have all of the tables in one section put together with chips and salsa down the middle.
I always tried different things (eating there every week gets tiring if you’re eating the same thing). Monteray Chicken was my favorite. They have since taken it off the menu 🙁
I started experimenting and found it’s a simple dish to make at home. See the recipe below and let me know what you think.
If you’re looking for more easy recipes, check out our other favorites:
Grilled chicken smothered in bbq sauce and topped with bacon slices and cheese.
- 1 lb chicken breast
- 1/2 lb bacon
- 1 cup bbq sauce
- 1 cup shredded or sliced cheese monteray jack, cheddar jack, or any cheese you prefer
Fry the bacon in a medium skillet until done. You can do this beforehand and freeze it until your ready or right before making the chicken.
Use the same pan that you cooked the bacon in to cook the chicken or get a new pan. If you're not using the bacon grease pan, put a little olive oil all over the chicken. Heat skillet to medium-high heat.
If your chicken is the thick breasts, pound them down to about 1/2 inch thick with a meat tenderizer/hammer. I like to add a sprinkle of salt, pepper, garlic powder, and cajun seasoning to my chicken before cooking.
Cook the chicken breasts until cooked through (usually 4 minutes per side). Immediately place on a cookie sheet.
Smother each piece of chicken in the bbq sauce. Lay 2-3 slices of bacon over top. Cover the top with your desired cheese.
Place in the oven under the broiler until cheese is melted. Make sure to watch carefully as it cooks. You don't want to overcook the chicken or burn the toppings.