How To make Chicken Monterey

Chili’s Monterey Chicken Copycat Recipe #shorts

Chili’s Monterey Chicken Copycat Recipe #shorts

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HOW TO MAKE MONTEREY CHICKEN- EASY RECIPE

This is such an easy and delicious meal to make. My family loves it and I hope yours will too! Enjoy. xoxo, Mary

➡️➡️➡️➡️ Monterey Chicken Recipe I used:


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The BEST Grilled Monterey Chicken

Monterey Chicken - Sweet & Spicy Barbecue chicken topped with thick cut bacon and smothered in Monterey Jack and Sharp Cheddar

#MontereyChicken #MontereyGrilledChicken #howtobbqright

WHAT MALCOM USED IN THIS RECIPE:
- Malcom's Grande Gringo Mexican Seasoning
- Killer Hogs BBQ Sauce -
- Flat Cast Iron Skillet -
- Thermoworks DOT

Grilled Monterey Chicken

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.

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.

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.

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.

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.

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.

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!

Monterey Chicken Recipe

Monterey Chicken Ingredients:
- 4 - Chicken Breast boneless/skinless
- 2oz Malcom's Grande Gringo Mexican Seasoning
- 12oz Bacon crumbled
- 4oz Monterey Jack Cheese
- 4oz Cheddar Cheese
- 1 cup Killer Hogs The BBQ Sauce
- 2-3 Green Onions chopped

Monterey Chicken Directions:
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.

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Monterey Chicken

Monterey Chicken

Ingredients:
2 chicken breasts sliced in half to make 4
8 slices of bacon
1 container of mushrooms
1 onion
1 clove garlic
BBQ sauce
Your favorite seasonings
1 pkg Colby jack cheese

Directions:
1. Cook bacon, I like to chop mine but you can leave it whole. I find that if you chop the bacon the chicken cuts easier without all the toppings sliding off.
2. Remove bacon from pan once cooked and drain on a paper towel.
3. Into bacon drippings add onions, mushrooms and garlic and soften.
4. Remove them from pan and put into a bowl and set aside.
5. Slice your 2 chicken breasts in half to make 4 thinner breasts.
6. Season on both sides with your favorite seasonings. I like to use a southwest seasoning.
7. Cook chicken breasts in the same pan you cooked everything else. Cook for 7 minutes on each side. They will not be cooked all the way through.
8. Place chicken breasts on a foil lined cookie sheet.
9. Top with your favorite bbq sauce. Spread evenly over the top.
10. Add mushrooms and onions, dividing them evenly over the chicken breasts.
11. Add the bacon, either 2 slices criss crossed on each chicken breast or distribute the bacon pieces over the breasts evenly.
12. Put a good handful of cheese on top of each breast covering the toppings.
13. Place in a 400° oven for 20 minutes.
14. Garnish with chopped tomatoes and green onions.
15. Enjoy!

#chilisdupe #montereychicken #recipes

Chef Freddy shows how to make his version of Chicken Monterey

Chef Freddy shows how to make his version of Chicken Monterey

Monterey Chicken | WW & Keto Friendly Recipe | Cook With Me

#recipes #airfryer #montereychicken #easyrecipes #quickrecipe #ww #wwrecipes

This recipe isn’t hard at all and tastes so good! Not to mention…it’s not terrible for ya!

Let me know what you think!

Here’s a recipe if you need one but I make it my own:

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