MONTEREY CHICKEN WITH PICO DE GALLO {CHILI'S COPYCAT}
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)
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!
