Monterey Chicken {Chili’s Copycat recipe}

Cheese. Chicken. Bacon. Barbecue Sauce. You know it’s gonna be good.  Unfortunately, I took the pics when I was in a huge rush to get the kids out the door to volleyball practice, and the lighting was terrible, soooo….don’t judge the recipe by the picture! This blob of cheesiness was pretty darn tasty (and see The Recipe Critic for a much better picture). Monterey Chicken used to be a popular sandwich at Chili’s Restaurant, (and may still be, haven’t been in a while!) and contains some of my favorite things. I served mine on a plate with sides, but plan on trying it on a nice toasty bun one day soon.  Either way, it’s delish.

Monterey Chicken
source – The Recipe Critic  my changes in italics

Marinade:
3 T. Honey
3 T. reduced sodium Soy Sauce
3 T. Worchestershire Sauce
1/2 t. minced garlic
1/4 t. sea salt
4 boneless skinless chicken breasts

Topping:
8 oz. Monterey Jack Cheese
8 slices bacon (I used pre-cooked)
8 T. barbecue sauce (Sweet Baby Ray’s)

* Marinate the chicken in a mixture of honey, soy sauce, Worcestershire sauce, garlic and salt for at least an hour (but can be marinated overnight.)
* Preheat oven to 350 degrees. Pour a little of the marinade in the bottom of a large baking pan and place chicken on top. Cover with aluminum foil and cook for about 30 minutes or until the center is no longer pink and juices run clear. (Cook time will depend on the size of your chicken breasts).
* While chicken is cooking, fry up the bacon and set aside – or use pre-cooked bacon as I did.
* After chicken is cooked through, spread with barbecue sauce, top with bacon and cheese. Broil until cheese is bubbly.

Now, I have a little cheat for you – I had pre-cooked chicken breasts from the freezer (thawed), so I placed the cooked chicken in the marinade for a couple of hours (or could be done in the morning before work), then placed my chicken on a baking sheet, covered with barbecue sauce and baked until it was warmed throughout. Then I topped with my pre-cooked bacon and cheese stuck it under the broiler until the cheese was nice and melt-y. It took 15-20 mins at the most (start to finish).  The pre-cooked chicken absorbed the marinade well, and it was a time saver since we had to be out the door pretty quickly for the kids’ practices.  We had baked potatoes (cooked in the microwave in steamer bags) and a salad as quick and easy sides.

This recipe is a keeper!

I am linking this recipe up at (Monday) The Tumbleweed ContessaHolly’s Stamping AddictionThe Dedicated HouseHomemaker on a DimeSkip to my LouMaking the World CuterI Should Be Mopping the FloorThis Gal CooksWatch Out, Martha!My Favorite Finds, Beyer Beware (Tuesday) Naptime CreationsMandy’s Recipe Box33 Shades of GreenBlessed with GraceLove in the Kitchen, Memories By the Mile,Inside BruCrew Life (Wednesday) Fluster BusterSemi Homemade MomAdorned from AboveLady Behind the CurtainGinger Snap CraftsHungry Little GirlNaptime is My TimeBloom DesignsCherished Handmade Treasures  (Thursday) Project Inspire ,Joyful HomemakingDesigned DecorTaste and Tell,  Miz Helen’s Country CottageThe Mandatory Mooch,  The Busy Bee’s(Friday) Not Your Ordinary Recipes,  Simple Living and EatingJust Us FourBacon Time with the Hungry Hungry HypoDiana RamblesThe Better Baker,CraftionaryMummy DealsOne Artsy MamaThe Best Blog RecipesOne Creative Mommy, Michelle’s Tasty CreationsClose to Home (Saturday) Sassy Little Lady Lemons for Lulu,  Or So She Says…Six Sisters’ Stuff (Sunday) Mommy’s Sweet Confessions 

18 thoughts on “Monterey Chicken {Chili’s Copycat recipe}

  1. I used to work at chilis!! I love this! Thanks so much for taking the time to link up to the Tasteful Tuesday party @Nap-TimeCreations.com. Make sure to follow my blog via bloglovin, GFC or facebook so you don't miss out on my features posts… it could be YOU :o)
    Emily

  2. I love this chicken and can't wait to make this recipe. Your recipe is fabulous and thank you so much for sharing with Full Plate Thursday. Have a great weekend and come back soon!
    Miz Helen

  3. Just wanted you to know that your recipe is being featured on foodie friday today. I'm a bit wiped out from my gum surgery ,but I want you to know that I will be tweeting and pinning your recipe this week. Thank you again for being part of foodie friday.

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