Monterey Chicken


This recipe is supposed to be a copycat of Chili’s Monterey Chicken. It is definitely a tasty dish, but it feels like there is too much prep work going on to get to a finished product that is really very simple. If you are on the line at Chili’s, this is probably very easy to do with all the ingredients prepped and ready to go. For the person just wanted to get dinner on the table, it seems a little too much work. Now maybe if you involved other folks in helping you with some of this stuff, maybe I would not feel that way. Anyway, there is a lot of flavors and it is a tasty meal, so give it a try.

Monterey Chicken


  • 1/2 cup Dijon mustard

  • 1/4 cup honey

  • Salt and pepper

  • 4 boneless, skinless chicken breasts, trimmed

  • 4 slices bacon, cut into 1/2-inch pieces

  • 6 ounces pepper Jack cheese, shredded

  • 4 1/2-inch-thick slices red onion

  • Lime wedges


  1. Whisk mustard, honey, 1 teaspoon salt, and ½ teaspoon pepper together in bowl.

  2. Reserve ¼ cup honey-mustard mixture for basting chicken.

  3. Transfer remaining honey-mustard mixture to 1-gallon zipper-lock bag.

  4. Starting on thick side of breast, cut chicken in half horizontally.

  5. Stop ½ inch from edge so halves remain attached.

  6. Open up breast like book, creating single flat piece.

  7. Place chicken in bag with honey-mustard mixture.

  8. Toss to coat, and refrigerate for 1 hour.

  9. Meanwhile, cook bacon in 10-inch skillet over medium heat until crisp.

  10. Using slotted spoon, transfer bacon to paper towel–lined plate.

  11. Reserve bacon fat.

  12. Once cool, toss bacon with shredded pepper jack cheese.

  13. Heat up gas grill or prepare charcoal grill.

  14. Clean and oil cooking grate.

  15. Push toothpick horizontally through each onion slice to keep rings intact while grilling.

  16. Brush onion slices lightly with reserved bacon fat and place on cooler side of grill.

  17. Place chicken on hotter side of grill, cover, and cook until lightly charred, about 5 minutes.

  18. Flip onion slices and chicken.

  19. Brush chicken with reserved honey-mustard mixture.

  20. Cover, and cook until lightly charred on second side.

  21. Remove onion slices from grill and move chicken to cooler side of grill.

  22. Quickly remove toothpicks and separate onion rings.

  23. Divide onion rings evenly among chicken breasts.

  24. Divide bacon–pepper Jack mixture evenly over onion rings.

  25. Cover and cook until pepper Jack is melted.

  26. Transfer chicken to platter, tent loosely with aluminum foil, and let rest.

  27. Serve with lime wedges.

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