Ingredients
Scale
Chicken Marinade:
- 4 Thinly Sliced Chicken Breasts
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1/4 cup Oil
- 1/4 cup Dijon Mustard
- 1/4 cup Honey
Toppings:
- 4 to 6 slices Crispy Bacon
- 1 cup BBQ Sauce (plus more for dipping)
- 1 cup Grated Cheddar Cheese (or 4 slices)
- 1/4 cup Chopped Red Onion
- Chopped Cilantro
- Pickled Jalapenos
Instructions
Chicken Marinade:
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In a bowl, stir together oil, honey, dijon mustard, salt, and pepper. Reserve 1/4 cup of marinade before adding the chicken to baste on the chicken as it is finishing cooking.
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Use Thin-Sliced Chicken Breasts for the most evenly cooked chicken. It is so much easier to cook chicken when it is the same thickness. If you can’t find thin-sliced chicken breasts in the store, you can use a mallet or rolling pin to carefully pound the chicken. You can also butterfly the chicken by cutting it in half horizontally. Place the marinade and chicken in a resealable bag and place in the refrigerator for at least 30 minutes to 1 hour.
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While the chicken is marinating, cook the bacon until nice and crispy. You can cook the bacon in a skillet or in the oven at 400 degrees for about 20-25 minutes. Cut into bite-size pieces.
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Fire up the grill! I prefer grilling the chicken breast but you can also cook this in a saucepan. Cook the chicken on medium heat until the center of the chicken breast registers 160 degrees. Cook the chicken on both sides for about 6-9 minutes per side. Once you flip the chicken, baste the chicken with the remaining marinade you set aside.
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Sprinkle with cheese and let it melt. Remove the chicken from the grill and drizzle with BBQ sauce, crispy bacon, fresh cilantro, and pickled jalapenos.