How To make Roast Chicken & Potatoes Monterey

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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Panko Crusted Monterey Chicken, with Herb Potatoes and carrots.

Caprese Chicken and Little Potatoes | The Recipe Rebel

RECIPE:

This Caprese Chicken and Potatoes is an easy casserole recipe with BIG flavor!

Chicken breasts, Little potatoes and cherry tomatoes bake up with Italian herbs and balsamic vinegar, and then they’re topped with melty mozzarella and fresh basil. It’s an easy dinner recipe but it’s just as perfect for entertaining!

Made in partnership with The Little Potato Company

HOW TO MAKE | MONTEREY UNBAKED CHICKEN W/ RANCH SPICED POTATOES & CARROTS | HELLO FRESH

On today's cooking segment, I made Monterey Un-Fried Chicken with ranch spiced Carrots & Potatoes. This video is not sponsored, however the recipe is provided through HelloFresh.

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Ingredients

chicken breast
potatoes
carrots
breadcrumbs
butter
olive oil
ranch spice blend seasoning
mayo
sriracha
blackpepper
seasoning salt
monterey jack cheese
parmesan cheese

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Campfire Cooking - Dutch Oven Sprite Chicken and Potatoes

Campfire cooking is something I enjoy when camping. I especially like cooking over the campfire in my dutch oven. If you have been watching my channel you may have noticed I like cooking, and I like cooking one pot meals.
Dutch oven Sprite Chicken and Potatoes is just that, a one pot meal. When I first heard of sprite in a meal I thought it was a little weird, But to my surprise the Sprite Chicken and Potatoes were really good.

Ingredients:
3 Large Boneless skinless Chicken Breast - Cut into bite size pieces
1/2 lb Bacon - Cut into small pieces
1 onion - sliced
3lb Potatoes - cut into bite sized pieces
1lb Carrots
1/2 cup flour
1/2 can sprite
Season to your liking, we used seasoning salt

Directions:
1.Coat chicken pieces with flour and seasoning and set aside.
2. in Dutch oven brown bacon
3. remove bacon leave the grease in the dutch oven
4. Brown chicken in dutch oven then remove
5. Add onion, potatoes, carrots, chicken, bacon and sprite.
6. cook for 45 - 60 minutes and enjoy


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Twice Baked Potatoes w/ Bacon, Chicken & Monterey Jack cheese

~TWITTER & INSTAGRAM: @LuvLErin
~ BLOG:

~ Recorded with iPhone 6s
~ Edited with Microsoft Movie Maker

~Twice Baked Chicken & Bacon Potatoes
6 Large potatoes washed thoroughly
8oz of Monterey Jack Cheese cut into chunks
6oz cream cheese softened to room temperature
1 cup of bacon cooked crispy
1.5 cups of sautéed chicken
Bake potatoes at 425 for 45min to an hour
Cut potatoes in half and scoop out all of the potato from the skin
Mix everything together and spoon it back in the shell
Remember to add the Adobo or just salt and pepper to taste
Bake at 425 for another 10-15 min and enjoy!!!
*Optional toppers chili, cheese, scallions, sour cream
*Optional add-ins Broccoli, Shrimp, Sausage
Luv'n The Kitchen
~Luv L'Erin

Remember to please S U B S C R I B E!!!