Monterey Chicken Recipe

Juicy chicken breasts topped with BBQ sauce, crispy bacon, and melty Monterey Jack. This Monterey Chicken recipe is full-on comfort food.

this Recipe

Okay, so here’s the deal. A few years ago, I was deep in a comfort food phase—like stretchy pants on, emotional-eating-but-make-it-gourmet kind of mood. You ever go through those seasons? Where you don’t want salad, you want something that feels like it’s going to pat you on the back and say, “You’re doing great, sweetie”?

Enter: this Monterey Chicken recipe.

I was at Chili’s one night—solo, weirdly enough. I think I was driving home from a long weekend and stopped because, honestly, I just needed AC and real food. I ordered the Monterey Chicken on a whim. It showed up with that melty cheese, crispy bacon, smoky BBQ situation, and I swear I nearly cried.

I was so blown away, I straight-up asked the manager what was in it. Not in a casual, “oh this is good” kind of way. No. I grilled him (pun fully intended). He laughed and told me the basics: a marinade with honey, soy, Worcestershire, garlic, a bit of salt. And then he winked. Or maybe I imagined the wink. Either way, I scribbled it on a napkin and promised myself I’d recreate it.

And I did. A lot of times. With many tweaks and a few burnt bacon episodes. But now? Now this Monterey Chicken recipe is a staple in my house. It’s my go-to when I want to feel like I’ve got it together—even if I absolutely don’t.

Why You’ll Love This Monterey Chicken Recipe?

I’ll be real. This isn’t some low-fat, meal-prep, Pinterest-perfect dinner. It’s cheesy. It’s rich. It’s the kind of thing you make on a Friday night when you just want to sit on the couch and watch reruns of New Girl while eating something that actually makes you feel full.

But here’s the kicker—it’s easy. Like, shockingly easy for how impressive it tastes. That quick marinade gives the chicken this deep, savory flavor. The bacon? Crispy heaven. And the BBQ-cheese combo? You don’t need me to tell you how good that is.

It’s flexible too. Grill it, bake it, slap it in a skillet. Doesn’t matter. Just make sure you melt that cheese just right. Not stringy, not burnt. Goldilocks-style.

Ingredient Notes:

This isn’t a fussy recipe. No obscure ingredients or “you’ll only use this once” stuff. Just pantry staples and real-deal flavors.

• Chicken breasts – Boneless, skinless. If they’re thick, I like to give them a little smack with a rolling pin (therapeutic and practical).

• Honey – A little sweet to balance the savory. If you’re out, maple syrup does the trick too (though purists might argue).

• Soy sauce – Go with low sodium if you can. Regular works, just maybe pull back a bit on the salt.

• Worcestershire sauce – It’s that mystery flavor. Like, no one really knows what’s in it, but everything’s better with it.

• Garlic powder + salt – Nothing groundbreaking. But together, they set the stage.

• BBQ sauce – Pick your fave. Spicy, smoky, tangy—whatever speaks to your soul that day.

• Apple-smoked bacon – This isn’t the place for floppy bacon. Crispy or bust. Trust.

• Monterey Jack cheese – It melts like a dream and doesn’t overpower. I’ve used shredded, sliced, even torn-up string cheese once in a pinch. It’s all good.

How To Make Monterey Chicken?

Step 1: Marinade magic.
Mix the honey, soy sauce, Worcestershire, garlic powder, and salt. Pour it over your chicken in a bowl or Ziplock. If it looks dry, add a bit of water just to help it all mingle. Let it hang out in the fridge for 8-ish hours. Longer is fine. Shorter? Also fine. Life happens.

Step 2: Pick your cooking vibe.
Grill it for those beautiful char marks. Bake it if you’re multitasking. Pan-fry it if you like hovering by the stove. Cook until the chicken’s fully done—no pink in the middle, juices running clear, or hit 165°F if you’re being official.

Step 3: Make your bacon dreams come true.
Fry up your bacon while the chicken cooks. And yes, make extra because bacon-thieving is real. (Ask my kid.)

Step 4: Build the stack.
Once your chicken is cooked, top each piece with a couple tablespoons of BBQ sauce, two crispy bacon slices, and a good handful of cheese. Put it under the broiler for a minute or so or nuke it in the microwave until the cheese gets ooey-gooey.

Step 5: Serve it hot.
It’s messy, it’s melty, it’s everything. I usually toss some chopped green onions on top if I’m feeling fancy. Most days I’m not, and it’s still amazing.

Storage Options:

If—if—you have leftovers, wrap ’em up and keep them in the fridge for up to three days. Reheat gently. The bacon will soften, but hey, flavor’s still there. You can even shred the chicken and turn it into a BBQ wrap the next day. That’s peak resourcefulness right there.

Variations and Substitutions:

• Swap the cheese – Cheddar adds bite, pepper jack brings heat, mozzarella melts like a champ.

• Add veggies – Sautéed mushrooms and onions under the cheese? Unreal.

• Try thighs – Juicier, slightly more forgiving. I love using them when I’m feeding a crowd.

• Use smoked BBQ sauce – Gives a backyard-grill taste even if you’re cooking in socks indoors.

• Crispy onion strings – Okay, it’s not traditional, but who is?

What to Serve with Monterey Chicken?

This Monterey Chicken recipe brings big energy, so let it shine with sides that don’t compete.

• Garlic mashed potatoes – Classic. Carb heaven.

• Roasted Brussels sprouts – If you’re trying to balance the bacon with some greenery.

• Corn on the cob – Slathered in butter. Say less.

• Coleslaw – The tangy crunch is a perfect contrast.

• Mac and cheese – For when you’re really not pretending to be healthy.

Frequently Asked Questions:

Can I marinate it overnight?
Totally. Just don’t go like, two days—unless you’re trying to cure the chicken. Which you’re not.

Can I prep this ahead of time?
Yep. Marinate, cook the bacon, and store everything separately. Assemble and melt cheese when you’re ready.

Is this just like Chili’s?
Honestly? I think it’s better. But yeah, it’s super close—just without the crowded booth and loud sports TVs.

Alright, so… you in?
I really hope you give this Monterey Chicken recipe a shot. It’s one of those rare dinners that feels special without being fussy. The kind you can serve to guests or just make for yourself when you need something a little extra.

Let me know if you try it—or if you end up eating half the bacon before it makes it onto the chicken. No judgment here.

Keep the Flavor Coming – Try These:

Sausage Breakfast Casserole Recipe

Crock Pot Chicken Pot Pie

Mouthwatering Longhorn Garlic Parmesan Crusted Chicken Recipe

Monterey Chicken Recipe

Total Time 8 hours hrs 30 minutes mins

This Monterey Chicken recipe features marinated grilled chicken breasts topped with BBQ sauce, crisp bacon, and melted Monterey Jack cheese.

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4 Servings

Ingredients

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• 4 boneless skinless chicken breasts
• 3 tablespoons honey
• 3 tablespoons soy sauce
• 3 tablespoons Worcestershire sauce
• 1/2 teaspoon garlic powder approximately 5 dashes
• 1/2 teaspoon salt approximately 5 dashes
• 8 tablespoons barbecue sauce any preferred variety
• 8 slices applewood-smoked bacon
• 1 cup shredded Monterey Jack cheese

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Instructions

 

Prepare the Marinade

1. In a medium mixing bowl, combine the honey, soy sauce, Worcestershire sauce, garlic powder, and salt. Whisk until the ingredients are well incorporated.

Marinate the Chicken

1. Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is evenly coated. If necessary, add a small amount of water to bring the marinade level to the top of the chicken. Seal the bag or cover the dish and refrigerate for up to 8 hours.

Cook the Chicken

1. After marinating, remove the chicken from the marinade and discard the excess liquid. Cook the chicken using your preferred method—grill, bake, broil, or skillet-fry—until the internal temperature reaches 165°F (75°C) and the juices run clear. Grilling is recommended for best flavor.

Prepare the Bacon

1. While the chicken is cooking, place the bacon slices in a skillet over medium heat. Cook until the bacon is crisp, then transfer to a paper towel-lined plate to drain.

Assemble the Monterey Chicken

1. Once the chicken is fully cooked, transfer the breasts to an oven-safe pan or plate. Top each piece with 2 tablespoons of barbecue sauce, 2 slices of bacon, and approximately 1/4 cup of shredded Monterey Jack cheese.

Melt the Cheese

1. Place the assembled chicken under a broiler for 1 to 2 minutes or in a microwave-safe dish for 30 to 60 seconds, until the cheese is fully melted.

Serve

1. Remove from heat and serve immediately while warm. Optional garnishes include chopped green onions or parsley.

Notes

To make this recipe gluten-free, ensure that the soy sauce, Worcestershire sauce, and barbecue sauce used are certified gluten-free, as these ingredients commonly contain wheat-based additives. Additionally, check that the bacon and cheese are not processed with any gluten-containing ingredients. All remaining items, including the chicken, honey, salt, and garlic powder, are naturally gluten-free.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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