Grilled Monterey Chicken
TOTAL TIME: Prep: 15 min. + marinating Grill: 20 min.
YIELD: 6 servings.
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
Ingredients
-
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
Directions
-
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.
© 2024 RDA Enthusiast Brands, LLC