easy weeknight grilled monterey chicken

This Easy Weeknight Grilled Monterey Chicken is our spin on the popular dish we frequently enjoyed at Chili’s.  

We haven’t been there in quite some time. But when the kids were growing up, that was one of our go-to places. My husband would order the burger or maybe the chicken. The kids would most times order the fajita’s. I always chose the Monterey chicken. Creatures of habit, I suppose.

Now we enjoy our even more delicious version at home. Whenever the mood hits.

Ingredients you’ll need for your Easy Weeknight Grilled Monterey Chicken…

• Boneless skinless chicken breasts
• Olive oil
• Kosher salt & freshly ground black pepper
• Barbecue sauce
• Shredded extra-sharp cheddar cheese
• Tomato salsa
• Bacon
• Fresh scallions
• Lime wedges
• Fresh parsley or cilantro, for garnish

The prep on this one can be quite simple. You can use jarred salsa which I’ve done here. It’s a real timesaver and you can easily improve the flavor and texture by adding fresh tomato chunks and some chopped fresh parsley or cilantro.

While you’re at it, you may as well slice up some scallion greens. You’ll need them to finish off your dish.

On the other hand if you happen to have the time, I highly recommend making your own fresh salsa. If you add some chips, you can lead into your meal with a delicious light appetizer. And the Homemade Fresh Tomato Salsa takes this dish over the top.  

Freshly shredded or packaged…

At times, I like to grate my cheese as I need it, from a block of good-quality extra sharp cheddar. But the pre-grated cheese will work well, too. I am using one of Sargento’s varieties here …their Cheddar Jack combo of cheddar and monterey jack.

I do love homemade barbecue sauce, but that adds some serious prep time. I just recently discovered Guy Fieri’s Kansas City Barbecue Sauce and used it for this presentation. It really is quite good.

Before you head out to the grill…

• Remove chicken breasts from refrigerator.
• Brush all over with olive oil.
• Season both sides with salt and pepper.
• Allow chicken to rest at room temperature for 30 minutes.
  
• Preheat gas grill to medium high heat.
• Since chicken is coated with oil, there is no need to oil the grates.
• Load up a lightweight tray so that you have everything necessary to complete the grilling process.
• Place the chicken on a clean dish that’s been lined with parchment or waxed paper.
• That layer can be easily discarded when the raw protein is transferred to the grill.
• You now have a clean surface for your grilled chicken.

Get that grilling done early…

If you’re trying to get a head start on dinner by grilling early in the day, that’ll work. Just don’t add the cheese to the grilled chicken until later.

It can be done when you gently reheat the chicken right before dinner. Otherwise, it’s all done on the grill.

• Using metal tongs, place chicken breasts on preheated grill; meaty side down.
• Generously brush exposed side of each breast with barbecue sauce. Close cover.
• Once you have substantial grill marks, (about 4-5 minutes for thick breast; 2-3 minutes for thin cuts) flip breasts.
• Generously coat cooked side with sauce. Close cover.
• After 3-4 minutes, (2-3 minutes for thinner breasts) flip chicken once again to caramelize the freshly applied sauce.
• Cook for one minute.
• Turn grill off.
• Flip chicken; add grated cheddar.
• Cover until cheese is melted.
• Transfer to dish to keep warm.

Not sure if you noticed, but I always bring my digital thermometer out to the grill with me. I grill chicken so often that I can usually just tell when it is cooked through. But using this handy little tool is a good safety net.

According to the USDA, chicken breast meat should reach an internal temperature of 165°F before consuming. Keep in mind that as the grilled meat rests, the internal temp will continue to rise a bit.

Check out this informative article for some helpful tips to avoid overcooking your meat.

• If serving right away, now is the time to add the cheese. It will melt in a matter of seconds.
• If you plan to reheat the grilled chicken before serving, you can take it off the grill at 160°F. 

Your Easy Weeknight Grilled Monterey Chicken is almost ready.

• When ready to serve, top each breast with about 1/4 cup salsa.
• Sprinkle with crumbled bacon and chopped scallion.
• Add some fresh parsley or cilantro for garnish, if desired.
• Serve with lime wedges.
  

This is why you want to have those toppings ready before you head out to the grill. They are added right then and there.

Get ready to dig in. It really is that easy.

This is the perfect dish to consider when hosting a barbecue or casual dinner party. It really is ideal to be able to get the chicken grilled, have all of the toppings on stand by …then quickly assemble just before serving.

Especially delicious when served with french fries and a side of Mom’s Homemade Cole Slaw. 

As a side note …I always use organic chicken breasts. Specifically …always Whole Foods organic chicken breasts. I will drive thirty miles to get my hands on them.

They are that good …so superior in flavor and texture. Worth every extra penny.

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