If you are craving a dish that combines smoky, tangy, and creamy flavors all in one bite, you will absolutely love this Monterey Chicken with Bacon, Barbecue Sauce, and Melted Monterey Jack Recipe. Tender chicken breasts marinated in a sweet and savory blend, topped with crispy applewood smoked bacon, slathered in luscious barbecue sauce, and crowned with melted Monterey Jack cheese create a perfect harmony that surely becomes a family favorite. This recipe is a celebration of comfort food at its finest, making every dinner feel special and satisfying.
Ingredients You’ll Need
Getting this dish right is all about fresh, simple ingredients that pack bold flavors. Each element plays its part, from the honey’s subtle sweetness balancing the tang of soy sauce and Worcestershire, to the smoky bacon adding a delightful crunch and the gooey Monterey Jack cheese pulling everything together.
- 4 boneless, skinless chicken breasts: Choose plump and evenly sized breasts to ensure even cooking throughout.
- ¼ cup honey: Adds natural sweetness that beautifully complements the savory flavors.
- ¼ cup soy sauce: Gives a rich umami depth to the marinade.
- 3 tablespoons Worcestershire sauce: Brings complexity and tanginess to the marinade mix.
- 1 teaspoon garlic, minced: Infuses aromatic, savory notes that marry well with the other ingredients.
- ½ teaspoon salt: Enhances all the flavors without overpowering.
- ½ teaspoon pepper: Adds just the right hint of spice.
- 8 slices applewood smoked bacon: Brings irresistible smokiness and crispy texture.
- ½ cup barbecue sauce: Coats the chicken with sweet, tangy, and smoky flair.
- 1 cup Monterey Jack cheese, shredded: Melts perfectly for that stretchy, creamy finish.
- 2 Roma tomatoes, diced: Provide freshness and a pop of color for garnish.
- ¼ cup green onions, chopped: Adds a mild onion bite and a bright green accent.
How to Make Monterey Chicken with Bacon, Barbecue Sauce, and Melted Monterey Jack Recipe
Step 1: Marinate the Chicken
Start by whisking together the honey, soy sauce, Worcestershire sauce, minced garlic, salt, and pepper in a large bowl or sealable bag. This marinade is where the magic begins—its perfect balance of sweet and savory will tenderize the chicken and infuse it with layers of rich flavor. Add the chicken breasts to the marinade and let them soak up those delicious notes for at least one hour, though overnight makes it even better.
Step 2: Bake the Chicken
Preheat your oven to 350°F (175°C). Gently place the marinated chicken breasts into a 9×13-inch baking dish and cover with foil to lock in moisture. Bake for 30 to 40 minutes or until the internal temperature reaches 165°F (74°C). This slow, gentle baking ensures juicy chicken that’s tender and primed for toppings.
Step 3: Cook the Bacon
While the chicken bakes, fry up the applewood smoked bacon until it reaches crispy perfection. This step is crucial because the bacon’s smoky crunch adds the perfect contrast to soft, flavorful chicken. Once cooked, roughly chop the bacon into bite-sized pieces and set aside.
Step 4: Assemble and Broil
When the chicken is done baking, remove the foil and generously brush barbecue sauce over each breast. Sprinkle the chopped bacon evenly on top, then pile on the shredded Monterey Jack cheese. Set your oven broiler to high and broil the chicken until the cheese turns golden, melted, and bubbly. This final step adds a visually stunning finish and that irresistible cheesy goodness.
Step 5: Garnish and Serve
Just before serving, garnish with freshly diced Roma tomatoes and chopped green onions to brighten up the dish with fresh colors and a subtle crisp bite. Serve immediately to enjoy the perfect balance of melty cheese, smoky bacon, tangy barbecue sauce, and tender chicken all in one harmonious plate.
How to Serve Monterey Chicken with Bacon, Barbecue Sauce, and Melted Monterey Jack Recipe
Garnishes
Fresh diced tomatoes and chopped green onions do more than look pretty; they add a fresh crunch and a burst of acidity that cut through the rich layers of cheese and bacon. Feel free to sprinkle on some fresh cilantro or a squeeze of lime for added zing.
Side Dishes
This dish pairs wonderfully with simple sides that complement without competing. Think creamy mashed potatoes, roasted vegetables, or a crisp green salad tossed in a light vinaigrette. For a Southern-inspired twist, cornbread or baked beans are fantastic accompaniments.
Creative Ways to Present
For a crowd-pleasing presentation, serve the chicken on a wooden platter with small bowls of extra barbecue sauce on the side. Layer the chicken breasts on a bed of fluffy rice or creamy polenta to soak up every bit of sauce. You can even slice the chicken and serve it over toasted baguette slices for a fun appetizer version of this Monterey Chicken with Bacon, Barbecue Sauce, and Melted Monterey Jack Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover Monterey Chicken with Bacon, Barbecue Sauce, and Melted Monterey Jack Recipe keeps well in an airtight container in the refrigerator for up to three days. Make sure to cool it completely before storing to keep the chicken moist and flavors intact.
Freezing
You can freeze cooked chicken breasts wrapped tightly in foil or plastic wrap, then placed in a freezer-safe bag or container. For best quality, consume within two months. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, gently warm the chicken in a 350°F oven until heated through, about 15 minutes. If you want to refresh the melted cheese, broil it briefly until bubbly again. Avoid microwaving as it can dry out the chicken and make the cheese rubbery.
FAQs
Can I use a different type of cheese if I don’t have Monterey Jack?
Absolutely! Mozzarella or mild cheddar work well as substitutes. They melt nicely and complement the smoky and tangy flavors, though Monterey Jack remains the best match for this recipe’s creamy texture.
What’s the best way to cook the bacon?
Frying in a skillet until crispy is ideal for this recipe because it gives you control over doneness and texture. Baking bacon on a sheet pan lined with foil also works well if you prefer less mess and even cooking.
Can I grill the chicken instead of baking it?
Yes! Grilling marinated chicken adds a smoky char that elevates the dish even further. Just be sure to cook the chicken until fully done and then proceed with assembling the toppings under a broiler or grill lid to melt the cheese.
Is it necessary to marinate the chicken overnight?
Marinating for at least one hour gives great flavor, but overnight soaking takes the tenderness and depth to another level. If pressed for time, even 30 minutes is better than none.
How do I know when the chicken is cooked perfectly?
The safest way is to use a meat thermometer and check for an internal temperature of 165°F (74°C). The chicken should be juicy and no longer pink inside. If you don’t have a thermometer, cutting into the thickest part to check that juices run clear is a good alternative.
Final Thoughts
There’s something truly special about the Monterey Chicken with Bacon, Barbecue Sauce, and Melted Monterey Jack Recipe that brings comfort food to a whole new level. With its perfect blend of sweet, savory, smoky, and creamy flavors, it’s a dish that easily becomes a go-to for weeknights or weekend dinners with friends. Give it a try and watch as it quickly earns a permanent spot at your family’s dinner table.
Print
Monterey Chicken with Bacon, Barbecue Sauce, and Melted Monterey Jack Recipe
- Prep Time: 1 hour 10 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Monterey Chicken is a flavorful baked chicken dish featuring tender boneless, skinless chicken breasts marinated in a savory honey-soy-Worcestershire blend, topped with crispy applewood smoked bacon, tangy barbecue sauce, and melted Monterey Jack cheese. Finished under the broiler with fresh diced Roma tomatoes and green onions for a delicious and visually appealing entrée perfect for dinner.
Ingredients
Chicken and Marinade
- 4 chicken breasts, boneless and skinless
- ¼ cup honey
- ¼ cup soy sauce
- 3 tablespoons Worcestershire sauce
- 1 teaspoon garlic, minced
- ½ teaspoon salt
- ½ teaspoon pepper
Toppings
- 8 slices applewood smoked bacon
- ½ cup barbecue sauce
- 1 cup Monterey Jack cheese, shredded
- 2 Roma tomatoes, diced
- ¼ cup green onions, chopped
Instructions
- Marinate Chicken: In a large sealable bag or bowl, combine honey, soy sauce, Worcestershire sauce, minced garlic, salt, and pepper. Add the chicken breasts to the marinade, ensuring they are fully coated. Seal and refrigerate for at least 1 hour, preferably overnight for maximum flavor infusion.
- Bake Chicken: Preheat your oven to 350°F (175°C). Place the marinated chicken breasts into a 9×13-inch baking dish and cover with foil to retain moisture. Bake for 30-40 minutes or until the internal temperature reaches 165°F (74°C) signifying the chicken is fully cooked.
- Cook Bacon: While the chicken bakes, fry the applewood smoked bacon slices in a skillet over medium heat until crispy. Once cooked, roughly chop the bacon and set aside for topping the chicken.
- Assemble and Broil: Remove the foil from the baked chicken breasts and evenly spread barbecue sauce over each piece. Top each with chopped crispy bacon and a generous amount of shredded Monterey Jack cheese. Set your oven broiler to high and broil the chicken for a few minutes until the cheese melts and becomes bubbly and slightly golden.
- Garnish and Serve: Remove the chicken from the oven and garnish with freshly diced Roma tomatoes and chopped green onions for added freshness and color. Serve immediately and enjoy your delicious Monterey Chicken.
Notes
- Marinating the chicken overnight will enhance the flavors more deeply.
- Ensure the chicken reaches the safe internal temperature of 165°F for proper doneness.
- You can substitute bacon with turkey bacon for a leaner option.
- Broil carefully as cheese can burn quickly; watch closely for a perfect melt.
- Serve with a side of steamed vegetables or a fresh green salad for a complete meal.
