Grilled Monterey Chicken
This Grilled Monterey Chicken is loaded with smoky bbq flavors, melted cheese and topped with a delicious black bean salsa.
Servings: 4 Servings
Calories: 490kcal
Ingredients
- 14.5 ounce can Petite Diced Tomatoes or fresh tomatoes
- ½ cup black beans rinsed and drained
- ½ cup sliced green onions
- ¼ cup fresh cilantro chopped
- 1 tablespoon garlic minced
- 1 tablespon candied jalapenos or fresh, diced
- 1 tablespoon lime juice
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 4 chicken thighs boneless, skinless
- 2 tablespoons olive oil
- ½ cup sweet and tangy bbq sauce
- 4 slices cheese Monterey jack, Swiss or Provolone
Instructions
- Make the Salsa: In a bowl, add diced tomatoes (drained if using canned), onions, black beans, garlic, cilantro, jalapenos, lime juice salt and pepper. Mix until well combined. Cover with plastic wrap and refrigerate until ready to serve.
- Prep the Chicken: Dry chicken breasts with paper towels. Pound to an even thickness using a meat mallet. Coat both sides with olive oil.
- Grill the Chicken: Prepare a grill fire using hickory or oak cooking wood for smoke flavor.
- Cook chicken over indirect fire with the grill closed for 5 minutes.
- Flip the chicken and brush with bbq sauce. Cook another 5 minutes and flip again. Brush with bbq sauce and continue to cook until chicken reaches about 160° using a digital meat thermometer.
- Flip the chicken once more, brushing with bbq sauce. Add sliced cheese, close the grill for 1-2 minutes, until cheese is melted.
- Spoon salsa over the melted cheese, cook another 2 minutes.
- Remove from grill to a serving platter and rest 5 minutes before serving.
Notes
- Chicken: Substitute boneless, skinless chicken breasts if preferred.
- Bacon: Monterey chicken usually includes cooked and crumbled bacon. It’s an optional addition to sprinkle over the melted cheese if desired.
- Salsa: Any Chunky Salsa will work in this recipe, use spicy or mild.
- Oven Directions: Use the same cooking temperatures and directions, cooking on a parchment paper or aluminum foil lined baking sheet.
- Storage: Store leftover chicken in an airtight container in the refrigerator up to 3 days. Store salsa in another airtight container up to 5 days.
- Reheat: Place chicken in a covered skillet and cook over medium heat for 3-4 minutes until heated through.
Nutrition
Serving: 1g | Calories: 490kcal | Carbohydrates: 15g | Protein: 29g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 139mg | Sodium: 988mg | Potassium: 655mg | Fiber: 4g | Sugar: 5g | Vitamin A: 663IU | Vitamin C: 11mg | Calcium: 255mg | Iron: 3mg