monterey chicken

Monterey chicken, an easy grilled bbq chicken topped with BACON and melty cheese.This recipe is enough for two portions. So, just double or triple the ingredients as required!

Monterey Chicken

chicken breasts (boneless skinless)

mozzarella cheese

Cup Monterey/Cheddar blend cheese (or just cheddar is good!)

bacon

garlic powder

onion powder

BBQ sauce

Before we start grilling, cut bacon in medium dice and cook it in a skillet over medium-low heat until crispy. Set aside.&nbsp;Season chicken breasts with salt, pepper, and the dried spices.

Heat grill over high heat for at least 5 minutes. Grease grates, place chicken on grill over medium heat. Let cook until almost done. When the chicken has an internal temperature of 150°F, baste with BBQ sauce on both sides and continue cooking until it reaches an internal temperature of 165°F. (Don't baste the chicken as soon as it hits the grill or else the sugars in the BBQ sauce will burn.)

When chicken is cooked through, place half of the bacon on top of each piece. Mix the cheeses together and spread evenly over each piece.

Place top of the grill down and let the cheese melt, this will only take a couple minutes. Serve.&nbsp;

Monterey Chicken is not only DELICIOUS, but quick and easy to make with only 6 ingredients and one pan. The combination tangy BBQ sauce, smokey bacon, and rich colby jack cheese makes this a meal the whole family will love!

Monterey Chicken Bake

chicken breast (thinly cut or pounded)

tbsp BBQ sauce

oz bacon (regular

oz grape tomatoes (quartered)

colby jack cheese (shredded)

green onions (sliced)

Preheat the oven to 425˚F.  Place chicken flat in the bottom of a baking dish. Spread 1-2 tbsp BBQ sauce on each chicken breast.

Cut the bacon into slices equal to the size of the chicken breast and lay it over the top of the chicken. Bake uncovered for 20 minutes. If you want crispier edges on your bacon, broil for 2-5 additional minutes.

Remove from oven and sprinkle cheese over the top, then turn oven to 350˚F and cook for 5 additional minutes, or until chicken is cooked through (165˚F internal temp.)

Once done, sprinkle tomatoes and green onions over the top. Serve warm. Enjoy!

This Monterey chicken is a Chili's copycat that features seasoned chicken breasts smothered in barbecue sauce, cheese, bacon and tomatoes. An easy dinner option that the whole family will love!

chicken breasts

olive oil

salt and pepper

barbecue sauce

cheese

bacon (cooked and crumbled)

tomatoes

green onions

Heat the olive oil in a large oven safe pan over medium high heat. Preheat the oven to 400 degrees.

Season the chicken on both sides with salt and pepper to taste.

Cook the chicken for 4-5 minutes on each side, or until done. Cook time may vary depending on the thickness of your chicken.

Pour the barbecue sauce over the chicken. Sprinkle 1/4 cup cheese over each chicken breast.

Place the pan in the oven for 3-5 minutes, or until cheese is melted.

Sprinkle the bacon, tomatoes and green onions over the chicken and serve.

Seasoned chicken breasts covered in barbeque sauce, shredded cheese, crispy bacon, and a chopped tomatoa and green onion mix.

Air Fryer Monterey Chicken

chicken breasts(about 8 oz each) cut in half to make them about 4 oz each

tsp kosher salt

tsp pepper

Reduced Fat Mexican Cheese

center cut bacon ((cooked and chopped))

Avocado Oil Spray

3-4 green onions

Preheat Air Fryer to 360 degrees.

Mix together garlic powder, salt, and pepper. Spray chicken on both sides with avocado oil spray then rub with the spices. Place in the Air Fryer and cook for 6 minutes.

Flip chicken over and brush each side with evenly with BBQ sauce then top with cheese and bacon. (It works out to be about 1 tbsp of sauce, 2 tbsp of cheese, and 1 slice of center cut bacon per piece of chicken if you want to be super accurate)

Continue to cook chicken in the Air Fryer for an additional 6-8 minutes. *It really depends on the thickness of your chicken how much longer it will need. I always recommend using a meat thermometor to temp your chicken to determine if its done or not. I take it out around 162ish degrees and set on a plate for a few minutes to finish cooking and let the juices redistribute.

If you choose to, top them off with chopped tomatoes and green onions or pico de gallo.

This copycat Monterey Chicken recipe is a low carb favorite! Juicy chicken, sugar free BBQ sauce, plenty of cheese and bacon, and it&#x27;s all topped off with diced tomatoes and green onions. This is just like Chili&#x27;s version, which was always a favorite!

boneless, skinless chicken breats (pounded to an even thickness)

salt

cracked pepper

butter

sugar free barbecue sauce

Colby Jack cheese

Sprinkle both sides of the the chicken with garlic powder, onion powder, salt, and pepper and spread the seasoning around to coat the chicken.

Heat a large, oven safe skillet over medium heat. Add the olive oil and butter and heat until butter has melted.

Add the chicken to the pan and cook for 6 minutes per side or until chicken is cooked through. 

Brush the BBQ sauce over the top of the chicken breasts. Flip the chicken and brush the bottoms with sauce, if desired.  (You’ll need a bit more sauce than called for, but worth it if you like your chicken extra saucy.) 

Sprinkle the cheese evenly over the top of the chicken breasts.

Place the pan in the oven under the broiler for 2-3 minutes to melt the cheese. 

Remove from the oven and sprinkle with the crumbled bacon, tomatoes, and green onion.

Serve hot.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1652791548/xb78wyejun9hpz7f5rv4.mp4

This copycat Monterey Chicken recipe is a low carb favorite! Juicy chicken, sugar free BBQ sauce, plenty of cheese and bacon, and it's all topped off with diced tomatoes and green onions. This is the ultimate keto chicken recipe that the whole family will go nuts over!

Many of you know that I worked at Outback Steakhouse when I was in college and from that I gave you my alice springs chicken recipe, my cheese fries recipe, my coconut shrimp recipe, and more. But, actually my very first job as a waitress was in Ocala, Florida and I worked at the local Chili’s. When I worked there one of the most popular recipes was the Monterey chicken! Not only was it popular with the customers, but it was popular with the waitstaff because we constantly ordered it at the end of our shift. To my shock and surprise it was discontinued! So I decided to recreate the Monterey chicken recipe from Chili’s as a copycat! But quite honestly after my attempt if the Monterey chicken from Chili’s tasted like mine it would have never been discontinued! Let&#039;s make it!

Monterey Chicken Chili's Copycat

bacon (cut in half lengthwise)

chicken breasts (about 1.5 lbs, room temperature, patted dry, & butterflied)

avocado oil

½ tbsp adobo all purpose seasoning

tsp smoked paprika

oz freshly shredded colby jack cheese

Pico de Gallo per chicken

tbsp green onions (sliced)

In a cast iron or pan, add in your bacon slices and saute them at a medium heat for about 10 minutes or until it's brown and crispy, but still a little fatty. Once the bacon is done, remove it from the pan and set it aside on a plate. Leave the bacon grease in the pan, you are going to need it to cook the chicken!

Now, take your chicken breasts and butterfly them. Once they are butterflied, drizzle the avocado oil over top of the chicken and rub it onto both sides. Then, shake over the adobo seasoning and smoked paprika. Run the seasonings onto both sides of the chicken. Now, place the butterflied chicken in the SAME pan you cooked the bacon in with the bacon grease. Saute them on a medium heat for about 5 minutes on each side until browned and the internal temperature reaches 165°F. Once the chicken is done, remove them from the pan and set them aside onto a plate.

For this next part you can either make my Fresh Pico de Gallo Recipe or you can use store bought!

Now, time to assemble the Monterey chicken! Preheat your oven to 400°F. Place your cooked chicken back into the cast iron or pan you cooked your chicken in (make sure it's an oven safe pan). Drizzle about a tbsp of bbq sauce over each piece of chicken and smooth it out so that it covers the whole piece of chicken. Next, take your cooked bacon and place a few pieces on each piece of chicken. Then, take the fresh pico de gallo and add a few tbsp of it onto each piece of chicken. Lastly, sprinkle the freshly shredded colby jack over each piece of chicken to cover everything. For garnish, sprinkle some sliced green onions all over the top.

Now, transfer it into the 400°F preheated oven for just about 5 - 7 minutes so the cheese can get melty. Serve & enjoy!

Saw this and was a little skeptical. Made our own Adobo (so I didn’t have to purchase another spice I wouldn’t use) and a Cherry Chipotle BBQ sauce from kinder and WOW! This was a restaurant quality meal, served with beans and rice as you pictured at the end and this was an absolute HIT! Keep them coming…

https://www.youtube.com/watch?v=LQwM2gXxt7Y

Monterey Chicken Chilis copycat 🌶️

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Top 6 monterey chicken recipes from across the web

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Monterey Chicken

Monterey Chicken Bake

Monterey Chicken

Air Fryer Monterey Chicken

Monterey Chicken

Monterey Chicken Chili's Copycat

The most viewed monterey chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine