Monterey Chicken

With the summer grilling season just starting to get going, it is time to uncover that grill and get cooking. This monterey chicken is a fantastic grilling recipe. The marinated glazes the chicken and leaves a great light char on both sides. Then gets topped with swiss cheese, grilled onions, bacon and the fresh pico de gallo puts a fantastic final touch to the chicken. The recipe will also work great in a 400 degree oven too if you done have access to a grill or the weather isn't playing fair with you.

Yum

On a sheet of plastic wrap, lay the chicken breast skin side down (the nice and smooth side). Cover with an additional sheet and pound the meat until it is uniform in thickness. Should be around ½-¾ inch thick. Place the chicken into a clean gallon size zip top bag. 

In a bowl, whisk the mustard, garlic, honey and the salt and pepper. Pour the mustard mixture into the bag with the chicken inside and seal. Rub or shake the bag until all of the chicken is covered with the mustard mixture. Let it rest in the refrigerator for 30 minutes.

While the chicken marinades. Cook the bacon until crispy and let it cool on a paper towel. I like to use a bacon that comes from a local butcher that is much heavier smokes then commercial brands to give it a burst of smokiness on top of what the grill will add. For a bacon from a grocery store, I would use a hickory or apple smoked variety. Once the bacon is cool, cut into ½ inch pieces and mix with the swiss cheese. Mix all of the pico de gallo ingredients together until combined. Set both aside.

Heat your grill until the temperature is around 350-400 degrees. Oil the grill and place the chicken and onions and cook on each side for about 5-8 minutes per side and the internal temperature of the chicken is over 165 degrees and onions are soft. Using wooden or metal skewers will help hold the onion together on the grill.

Turn off the heat and top with the bacon cheese mixture then the pico de gallo and cover and let the cheese melt. Remove from grill and let chicken rest for 5 minutes covered lightly.

The recipe can be made in the oven on a sheet pan, turning the chicken over half ways and topping the same as above.

Yum