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This easy Monterey Chicken recipe tastes just like Chili’s signature dish with a sweet marinated chicken covered with bacon, cheese, and pico de gallo. It’s the perfect weeknight meal that is prepped in just 10 minutes either on the grill or in a skillet on the stovetop.
Honestly, I only eat at Chili’s when I’m stuck in an airport and have no other options. But I remember trying the famous Monterey Chicken dish and being surprised at how fresh and flavorful it was. So, I figured, why not find a way to make it at home? And I can confidently say, this version of the dish is much better than Chili’s.
With just a handful of ingredients and 10 minutes of prep time, this is a weeknight dinner dream. Use the grill if it’s summer or make it right on the stovetop during the winter months. Better yet, it’s also great as leftovers the next day.
I first developed this recipe for Cuisine at Home Magazine while I was an Associate Editor there. So, I can ensure you this Chili’s Monterey Chicken is completely foolproof and has been tested numerous times—both in and out of the Test Kitchen—for cooking method and flavor.
What is Monterey Chicken?
Monterey Chicken is a classic, famous recipe from the restaurant Chili’s. It’s grilled chicken that’s smothered in barbecue sauce and topped with crispy bacon, melted Monterey Jack cheese, and pico de gallo.
My version takes a bit of a modern twist on the recipe and marinates the chicken in a sweet and savory mix of brown sugar, Worcestershire, Dijon and olive oil. Topped with smoky bacon and fresh pico de gallo, the combo is outrageous.
Ingredients for Chicken Monterey
- Dijon Mustard: A flavorful addition to the marinade that offers an acidic and spicy kick.
- Brown Sugar: I use light brown sugar but dark is fine too. Adds sweetness and encourages caramelization.
- Worcestershire Sauce: seasons the marinade with umami.
- Boneless, Skinless Chicken Breasts: Make sure these are on the smaller side, 5 to 6 ounces each.
- Thick-sliced Bacon: thick-sliced bacon adds another boost of salty, savoriness to the chicken.
- Pepper Jack Cheese: adds a mild hit of spice, for a mild option use Monterey Jack and/or Cheddar.
- Large Tomatoes: I like to use big beefsteak or better boy tomatoes. The key to a great pico de gallo is to seed the tomatoes before dicing them.
- Red Onion: a bit of diced red onion for the pico. You can also use green onions.
- Jalapeño: adds a hint of spice. Remove the seeds for a mild spice or keep them in for a more potent one.
- Cilantro: Essential in any pico recipe for its fresh flavor. If you aren’t a fan of cilantro, use parsley.
- Garlic: you’ll need just a small clove. If you don’t have fresh, use ¼ teaspoon dried garlic powder.
- Lime Juice: fresh is best!
How to Make Monterey Chicken Recipe
- For the marinade, whisk together the Dijon, brown sugar, Worcestershire, and oil in a large bowl. Season with salt and pepper.
- Add the chicken breast, toss to coat, then cover and refrigerate for 30 minutes, up to 2 hours.
- Meanwhile, make the pico de gallo by combining the tomatoes, red onion, jalapeño, cilantro, garlic, lime juice, and season with salt and pepper. Set aside until ready to serve.
- Meanwhile, cook the bacon in a medium skillet over medium-high heat until crisp, about 10 minutes, then transfer to a bowl to cool.
- Reserve the drippings. Then combine the cooked cooked bacon and the shredded pepper Jack cheese.
- Heat a grill or grill pan over medium heat. Brush the pan with the bacon drippings—be careful of flare ups if cooking over an open flame. Remove the chicken from the marinade, letting any excess drip off. Discard the remaining marinade.
- Cook the chicken, covered, until a thermometer inserted into the thickest part registers 165ºF, about 5 minutes per side.
- Top the chicken with the bacon cheese mixture, cover, and cook until the cheese is melted, about 1 minute more.
- Serve the chicken with the pico de gallo.
Tip for Moist Grilled Chicken
Don’t skip pounding the chicken out. This will tenderize the chicken and ensure even cooking. To do this, place the chicken breasts between two pieces of plastic wrap and use a meat mallet or rolling pin to pound and flatten out to a 1/2-inch thickness.
Storing Leftover Chicken Monterey
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave for a couple of minutes on 80-percent power or in a 300ºF oven until warmed through.
You can also freeze this chicken for up to 2 months by wrapping in plastic wrap and placing in a zipper-lock bag. Thaw overnight in the fridge or at room temperature on the counter for a couple of hours before reheating.
What to Serve with Chili’s Monterey Chicken
Frequently Asked Questions
The best way to tenderize chicken breasts is to pound them to 1/2-inch thickness evenly between two pieces of plastic wrap using a meat mallet or rolling pin.
Yes! I like the browning that grilling or stove-top cooking achieves, but baking will also work. Cook in a 350ºF (177ºC) oven for 25–30 minutes or until chicken reaches 165ºF on a meat thermometer.
Yes, thighs work great as well. I recommend boneless, skinless thighs for this recipe. You may need a slightly longer cook time, and be sure to cook them to an internal temperature of 172ºF.
Yes, scallions, sautéed mushrooms, caramelized onions, pickled onions, or herbs on top would all be great.
More Delicious Chicken Recipes
Monterey Chicken Recipe
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Ingredients
- ¼ cup Dijon mustard
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- 4 (5 to 6-ounce) boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- 2 large tomatoes (such as Big Beef or Better Boy), seeded and diced about 1 cup
- ½ cup diced red onion
- 2 tablespoons minced fresh jalapeño
- 2 tablespoons minced fresh cilantro
- ½ teaspoon minced fresh garlic
- 2 tablespoons fresh lime juice
- 4 strips thick-sliced bacon, diced
- 1 cup (4 ounces) shredded pepper Jack cheese
Instructions
- Whisk together ¼ cup Dijon, 2 tablespoons brown sugar, 2 tablespoons Worcestershire, and 2 tablespoons oil in a large bowl. Season with salt and pepper.
- Add 4 chicken breasts, toss to coat, then cover and refrigerate for 30 minutes, up to 2 hours.
- Meanwhile, in a medium bowl, combine 2 large diced tomatoes, ½ cup red onion, 2 tablespoons minced jalapeño, 2 tablespoons minced cilantro, ½ teaspoon minced fresh garlic and 2 tablespoons lime juice; season with salt and pepper. Toss to combine and set aside.
- Cook 4 strips diced bacon in a medium skillet over medium-high heat until crisp, about 10 minutes; transfer to a bowl to cool. Reserve drippings. Once cool, combine cooked bacon with 1 cup pepper Jack.
- Preheat a grill to medium for 10 minutes, or heat a grill pan over medium. Brush grill grates or pan with bacon drippings (careful of any flare ups if cooking on grill). Remove chicken from marinade, letting excess drip off, and place on grill or pan. Cook, covered, until a thermometer inserted into the thickest part registers 165ºF, 5 minutes per side. Discard remaining marinade.
- Top chicken with bacon-cheese mixture, cover, and cook until cheese is melted, 1 minute more.
- Serve chicken with pico de gallo.
Amazing flavor! My family and I enjoyed this recipe.
I’m so happy to hear your family enjoyed the chicken Janay!!
Loved the flavors and varied it by using 6 chicken tenders with half the recipe. They marinated at room temperature for about 30 minutes cooked in just 5 minutes in a preheated cast iron skillet and no pounding required. Will probably reduce the brown sugar a little next time.