Grilled Monterey Chicken Recipe
Grilled Monterey Chicken Recipe photo by Taste of Home

Grilled Monterey Chicken Recipe

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Try this chicken from the grill served in a refreshingly different way. And although the ingredient list appears long, it's a cinch to make. —Sherri Mabry Gordon, Pickerington, Ohio
TOTAL TIME: Prep: 15 min. + marinating Grill: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. + marinating Grill: 20 min.
MAKES: 6 servings


  • 6 bacon strips, halved
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup soy sauce
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 6 thin slices sweet onion
  • 6 thin slices tomato
  • 6 thin slices avocado
  • 6 thin slices Monterey Jack cheese

Nutritional Facts

1 each: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  1. Cook bacon according to package directions; drain. Meanwhile, flatten chicken to 1/4-in. thickness. In a large resealable plastic bag, combine the oil, vinegar, soy sauce, garlic, salt, oregano and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes.
  2. Drain and discard marinade. Grill chicken, uncovered, over medium heat for 4-6 minutes on each side or until meat is no longer pink.
  3. Move chicken to edges of grill. Top each with two bacon pieces and one slice of onion, tomato, avocado and cheese. Cover and grill 4-6 minutes longer or until cheese is melted. Yield: 6 servings.
Originally published as Monterey Chicken in Simple & Delicious July/August 2007, p42

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Mar. 11, 2014

"Excellent, moist and tender. Good flavor combo."

Reviewed Jan. 24, 2014

"Whole family enjoyed."

Reviewed Jul. 3, 2013

"Tasty & enjoyed by my whole family."

Reviewed Aug. 20, 2011

"This chicken is excellent! Moist and tasty.. and the kids like it, too! I serve it on corn-dusted Kaiser rolls as a sandwich, and everybody loves it!"

Reviewed Aug. 16, 2011

"Delicious & easy. I don't like avocado so I did leave out, but followed the rest of the recipe. I had over a layer of fried rice. Very tasty. I am going to try it on a hard roll as a sandwich next time. Thanks Sherri."

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