Monterey Chicken Recipe
Inspired by countless restaurants, this version of Monterey Chicken can be grilled in no time with it’s two-ingredient marinade and super simple topping. Per the name, combine melted Monterey pepper jack cheese and smokey bacon with honey-mustard chicken for the ultimate weeknight dinner. Serve with a classic pico de gallo and a squeeze of lime. Dinner at home will feel like a night out!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 people
- 1/2 cup Dijon mustard
- 1/4 cup honey
- Salt and freshly ground black pepper
- 4 boneless, skinless chicken breast trimmed (about 1 pound)
- 4 slices bacon cut into 1/2-inch pieces
- 6 ounces pepper Jack cheese shredded , (1 1/2 cups)
- 4 slices red onion
- Lime wedges for serving
- Pico de gallo for serving
To marinate the chicken:
In a small bowl, whisk together mustard, honey, 1 teaspoon salt, and 1/2 teaspoon pepper. Reserve 1/4 cup mustard mixture for basting chicken. Transfer the remaining mustard mixture to 1-gallon zipper-lock bag.
Working with 1 piece of chicken at a time, and start at the thickest part of the breast, cut chicken in half horizontally, stopping 1/2-inch from the edge so the halves remain attached.
Open like a book and place in bag with mustard mixture. Repeat with remaining pieces of chicken and toss to coat. Refrigerate at least 30 minutes or up to 1 hour.
To make the bacon:
Meanwhile, in a large skillet over medium heat, cook bacon until crispy, 5 to 7 minutes. Drain on paper towels and cool to room temperature (reserve bacon fat).
In a small bowl, toss bacon with Pepper Jack cheese. Toss onion rings in reserved bacon fat and set aside.
To grill the chicken:
Preheat grill over high heat until hot; reduce heat to medium high. Clean and oil cooking grate.
Place onion slices on cooler side of grill. Grill chicken over direct heat, cover, and cook until lightly charred, about 5 minutes. Flip onion slices and chicken.
Brush chicken with reserved mustard mixture, cover, and cook until lightly charred on second side, about 5 minutes.
Remove onion slices from grill and move chicken to cooler side of grill. Divide onion rings evenly among chicken breasts. Divide bacon-pepper Jack mixture evenly over onion rings.
Cover and cook until pepper Jack is melted and chicken registers 160 degrees, about 2 minutes. Transfer chicken to platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. Serve with lime wedges and pico de gallo.
To make Pico de Gallo, combine the following in a bowl:
- 1/2 pound tomatoes cut into ¼-inch pieces
- 2 tablespoons finely chopped red onion
- 2 tablespoons finely chopped fresh cilantro
- 2 jalapeño peppers seeded, stemmed, and finely chopped
- 1 teaspoons fresh lime juice
- Salt to taste