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Grilled Monterey Chicken

 Grilled Monterey Chicken
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
6 ServingsPrep: 15 min. + marinating Grill: 20 min.


  • 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


  • 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.
  • Drain and discard marinade. Grill chicken, uncovered, over medium
  • heat for 4-6 minutes on each side or until meat is no longer pink.
  • 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

2 of 2

Grilled Monterey Chicken (continued)

Directions (continued)

  • minutes longer or until cheese is melted. Yield: 6 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.