Grilled Monterey Chicken
Serves: 4
 
Ingredients
For the Chicken
  • ½ C Dijon mustard
  • ¼ C honey
  • 1 tsp salt
  • ½ tsp pepper
  • 4 (6 to 8-ounce) boneless, skinless chicken breasts, trimmed
  • 4 slices bacon, cut into ½ inch pieces
  • 6 oz (1½ C) pepper jack cheese, shredded
  • 4 (1/2 inch thick slices red onion
For the Pico de Gallo
  • 3 small tomatoes, cored and chopped
  • salt and pepper
  • ¼ C finely chopped red onion
  • ¼ C chopped fresh cilantro
  • 1 jalapeno chile, stemmed, seeded, and minced
  • 1 tbsp lime juice
  • 1 garlic clove, minced
Instructions
  1. Whisk mustard, honey, salt and pepper together in bowl. Reserve ¼ cup honey-mustard mixture for basting chicken. Transfer remaining honey-mustard mixture to 1-gallon zipper-lock bag.
  2. Working with one chicken breast at a time, starting on the thick side, cut chicken in half horizontally. Stop ½ inch from edge so halves remain attached. Open up breast like book, creating a single flat piece. Place chicken in bag with honey-mustard mixture. Toss to coat, and refrigerate for 30 minutes to 1 hour.
  3. Meanwhile, cook bacon in 10-inch skillet over medium heat until crisp, about 5-7 minutes. Using a slotted spoon, transfer bacon to paper towel-lined plate. Reserve bacon fat. Once cool, toss bacon with pepper jack.
For a Charcoal Grill
  1. Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two-thirds evenly over half of grilled, then pour remaining coals over other half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
For a Gas Grill
  1. Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burners to medium.
To Grill
  1. Clean and oil cooking grate. Push toothpick horizontally through each onion slice to keep rings intact while grilling. Brush onion slices lightly with reserved bacon fat and place on cooler side of grill. Place chicken on hotter side of grill, cover, and cook until lightly charred, about 5 minutes. Flip onion slices and chicken. Brush chicken with reserved honey-mustard mixture, cover and cook until lightly charred on second side, about 5 minutes.
  2. Remove onion slices from grill and move chicken to cooler side of grill. Quickly remove toothpicks and separate onion rings. Divide onion rings evenly among chicken breasts. Divide bacon-pepper jack mixture evenly over onion rings.
  3. Cover and cook until pepper jack is melted and chicken registers 160 degree, about 2 minutes. Transfer chicken to platter, tent with aluminum foil, and let rest for 5 to 10 minutes.
For the Pico de Gallo
  1. Toss tomatoes with ¼ teaspoon salt in bowl. Transfer to colander and let drain for 30 minutes. Combine drained tomatoes, onion, cilantro, jalapeno, lime juice, and garlic in bowl. Season with salt and pepper to taste.
Recipe by A Kitchen Addiction at https://www.a-kitchen-addiction.com/grilled-monterey-chicken/