MONTEREY CHICKEN WITH PICO DE GALLO {CHILI’S COPYCAT}

In Chicken, Main Dish 88 views

The flavors in this Monterey chicken {a Chili’s copycat recipe} are out of this world delicious! Tender grilled chicken, topped with bacon, cheese and a simple homemade pico de gallo. Yum!

This Monterey chicken is so acceptable, it makes me need to cry.Seriously. It is soooooo good.It appears to be a crime to need to try and attempt to fold words over the scrumptiousness.

In the event that you’ve had this Monterey chicken dish at the eatery, Chili’s, I can 100% assurance that the custom made form is multiple times better.Bold guarantee, I know, yet I’m speculating you know just as I do that making simple, famous café dishes at home* for a small amount of the expense (and with fresher flavors) is absolutely great.

*but perhaps we would all be able to concur that SOME dishes are simply better left to the top notch food experts and the explanation it’s enjoyable to eat out in any case (awful flashbacks of the time I attempted to make a without any preparation butternut squash-stuffed ravioli with a braised sheep and leek number – it was in this way, so awful)

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Truly. It is soooooo acceptable.

It appears to be a crime to need to try and attempt to fold words over the heavenliness.

In the event that you’ve had this Monterey chicken dish at the eatery, Chili’s, I can 100% assurance that the hand crafted variant is multiple times better.

Striking case, I know, yet I’m speculating you know just as I do that making simple, well known café dishes at home* for a negligible part of the expense (and with fresher flavors) is absolutely worth it.*but possibly we would all be able to concur that SOME dishes are simply better left to the high end food experts and the explanation it’s amusing to eat out in any case (horrendous flashbacks of the time I attempted to make a without any preparation butternut squash-stuffed ravioli with a braised sheep and leek number – it was thus, so terrible)

INGREDIENTS

CHICKEN:

  •  3 tablespoons Dijon mustard
  •  3 tablespoons Worcestershire sauce
  •  2 tablespoons brown sugar
  •  2 teaspoons salt (I use coarse, kosher salt)
  •  1/2 teaspoon pepper
  •  6 thin-cut boneless, skinless chicken breasts (or slice thick chicken breasts in half, like a hamburger bun, or pound to about 1/4-inch thick)
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TOPPINGS:

  •  6 strips thick-sliced bacon or turkey bacon, sliced or chopped
  • 1 1/2 cups shredded pepper jack or Monterey jack cheese
  •  1 1/2 cups chopped tomatoes, about 2 medium tomatoes or 3 Romas
  •  1/4 cup small diced red onion
  •  2-3 tablespoons chopped cilantro
  •  2 garlic cloves, finely minced or pressed through a garlic press
  •  1 tablespoon finely minced jalapeno (leave seeds and ribs in for more heat)
  •  1-2 tablespoons fresh lime juice
  •  Drizzle of extra virgin olive oil

INSTRUCTIONS

  1. For the chicken, in a small bowl, whisk together the Dijon mustard, Worcestershire, brown sugar, salt and pepper.
  2. Place the chicken in a gallon-size ziploc bag or shallow dish. Coat the chicken with the marinade mixture; there isn’t a ton of marinade, so a thin coating is just fine. Refrigerate for at least 30 minutes (or up to 24 hours).
  3. While the chicken marinates, in a large skillet, cook the bacon until crisp. Remove the bacon to a bowl to cool slightly. Add the shredded cheese and toss. Set aside.
  4. For the pico de gallo, in a medium bowl, combine the tomatoes, onion, cilantro, garlic, jalapeño, and lime juice. Drizzle with a teaspoon or so of olive oil. Season with salt and pepper (important!). Refrigerate until ready to serve.
  5. Preheat a grill pan or outdoor grill (could probably even use an oven broiler or regular skillet on the stovetop) to medium-high
  6. Remove the chicken from the dish or bag, letting excess marinade drip off. Cook the chicken for about 4-5 minutes per side (exact time will depend on thickness of chicken) until an instant-read thermometer registers 165 degrees F at the thickest part.
  7. Without removing the chicken from the grill pan/grill, top the chicken with an equal amount of bacon cheese mixture, cover the grill or pan until the cheese is melted, another minute or so.
  8. Serve the chicken with the pico de gallo and prepare to be wowed – so delicious!
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