Grilled Monterey Chicken Recipes

GRILLED MONTEREY CHICKEN

Steps:

• Whisk mustard, honey, salt and pepper together in bowl. Reserve 1/4 cup honey-mustard mixture for basting chicken. Transfer remaining honey-mustard mixture to 1-gallon zipper-lock bag.
• Working with one chicken breast at a time, starting on the thick side, cut chicken in half horizontally. Stop 1/2 inch from edge so halves remain attached. Open up breast like book, creating a single flat piece. Place chicken in bag with honey-mustard mixture. Toss to coat, and refrigerate for 30 minutes to 1 hour.
• Meanwhile, cook bacon in 10-inch skillet over medium heat until crisp, about 5-7 minutes. Using a slotted spoon, transfer bacon to paper towel-lined plate. Reserve bacon fat. Once cool, toss bacon with pepper jack.
• Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two-thirds evenly over half of grilled, then pour remaining coals over other half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
• Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burners to medium.
• Clean and oil cooking grate. Push toothpick horizontally through each onion slice to keep rings intact while grilling. Brush onion slices lightly with reserved bacon fat and place on cooler side of grill. Place chicken on hotter side of grill, cover, and cook until lightly charred, about 5 minutes. Flip onion slices and chicken. Brush chicken with reserved honey-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. Quickly remove toothpicks and separate onion rings. 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 degree, about 2 minutes. Transfer chicken to platter, tent with aluminum foil, and let rest for 5 to 10 minutes.
• Toss tomatoes with 1/4 teaspoon salt in bowl. Transfer to colander and let drain for 30 minutes. Combine drained tomatoes, onion, cilantro, jalapeno, lime juice, and garlic in bowl. Season with salt and pepper to taste.

GRILLED MONTEREY CHICKEN

Steps:

• Cook bacon according to package directions; drain. Meanwhile, flatten chicken to 1/4-in. thickness. In a large resealable plastic bag, combine the oil, vinegar, soy sauce, garlic, salt, oregano and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes. , Drain and discard marinade. Grill chicken, uncovered, over medium heat for 4-6 minutes on each side or until meat is no longer pink. , Move chicken to edges of grill. Top each with two bacon pieces and one slice of onion, tomato, avocado and cheese. Cover and grill 4-6 minutes longer or until cheese is melted.

MONTEREY CHICKEN

Steps:

• To Marinate: Place chicken in a nonporous glass dish or bowl. Pour marinade over chicken and toss to coat. Cover and refrigerate to marinate for 1 to 2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove chicken from the marinade and place in a 9x13-inch baking dish. Reserve 1/3 cup marinade and discard the rest.
• Bake chicken in the preheated oven for 20 to 30 minutes, or until cooked through and juices run clear.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
• In same skillet, melt butter over medium high heat. Saute onion, bell pepper and mushrooms for about 3 to 5 minutes. Add reserved 1/3 cup of marinade and simmer until soft. Drain and set onion mixture aside.
• Top baked chicken with bacon strips. Add onion mixture and top each breast with a slice of cheese. Bake for another 10 to 15 minutes, or until cheese is melted and bubbly.