Sometimes we get on a kick and make the same things over and over. I was on a Monterey Chicken kick…I love the combo of chicken, Monterey Jack cheese, bacon and barbecue sauce. Sometimes the simple things in life are the best! I honestly don’t think I would ever get tired of this. We discovered our favorite way to eat Monterey Chicken is to assemble it as a sandwich and top it all off with some of our favorite toppings. I’m talking lunch, dinner…anytime. The magical marinade is so tasty. I’ve found thinner pieces of chicken breast soak up the marinade and make for a more flavorful sandwich. Hoping you love this incredible sandwich just as much as we do!
Grilled Monterey Chicken Sandwich
Marinated chicken breasts smothered in barbecue sauce, cheese, bacon and your favorite toppings. An easy go-to-meal the whole family will love!
- 4 sandwich rolls with or without sesame seeds
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/4 cup Worcestershire
- 3 tablespoons yellow mustard
- 1 teaspoon chili powder
- 1 teaspoon minced garlic
- 4 boneless skinless chicken breasts, thin
- 1/3 cup barbecue sauce your favorite
- 4 slices 2% Monterey Jack cheese
- 4 pieces of bacon cooked
- toppings of choice such as extra barbecue sauce, mayo, tomato, red onion, and romaine lettuce
In a large Ziploc bag, add the honey, soy sauce, Worcestershire, mustard, chili powder and garlic. Add salt and pepper as desired.
Add the chicken breasts to the bag. Marinate for at least 30 minutes or up to 24 hours.
Preheat a grill to medium heat and oil grates well.
Remove chicken from marinade. Grill chicken 5-8 minutes per side or until chicken is cooked through. (In a pinch, you may cook the chicken on the stove top.) Cook time may vary depending on the thickness of your chicken.
Remove chicken from the grill and top evenly with barbecue sauce, cheese and bacon. Allow to melt. (Covering with a lid will speed up the melting process and keep the chicken warm, or you can put it under the broil to melt the cheese for about 2 minutes.)
Assemble sandwiches by placing the chicken on the bottom of each bun, toppings of choice such as extra barbecue sauce, mayo, tomato, red onion, and lettuce. Serve immediately.
Allow extra time for marinading.
Recipe adapted from: the-girl-who-ate-everything.com/2014/10/monterey-chicken