Ingredients
-
3 Large Boneless Skinless Chicken Breasts
-
Pinch Salt
-
Pinch Pepper
-
6 Slices BaconCooked
-
1 Cup BBQ SauceI like Sweet Baby Ray's
-
1 Cup Cheddar CheeseGrated
-
Olive Oil
Directions
Did I get you at Cheesy? Well, if that didn’t get your attention, then the bacon part really had to do it. What could be better than bacon and cheese and BBQ sauce slathered/melted over a juicy chicken breast? I have to be honest, this dish came together because I had hungry teenage boys who wanted to eat NOW…
I always have visions of grandeur where I think I’ll just throw a meal together fast and it inevitably takes way longer than I anticipate. I didn’t feel like messing up a ton of pans/dishes getting dinner on the table when I came up with this one. This is a quick and easy recipe. I promoise:)
Steps
|
1
Done
|
I have found that Chicken Breasts these days are rather...large and thick. I think they tend to take way to long to cook and if you season or slather them, it get's lost in all that meat. This is why I highly recommend trimming the fat/weird parts off the chicken, throw it in a plastic gallon size baggie and smack it (with a kitchen hammer or for those of you professionals out there I googled it and I'm pretty sure it's called a meat tenderizer) until it's a little thinner and easier to manage. |
|
2
Done
|
Now that you've got your manageable meat. Drizzle some olive oil over the chicken and spread it around on both sides with a silicone brush (I like the silicone ones because I get grossed out finding weird brush hairs in my food. I have had some that shed, YUCK!!) Once you've got that olive oil painted on, SPRINKLE a little salt and pepper on both sides of your chicken. Note I said sprinkle not pour...You don't want to have to rinse it and start again. How many times have you gone to sprinkle a little pepper and find out too late that you opened the wrong side of the seasoning container? |
|
3
Done
|
This is where I like to throw mine on the grill. Less pans to wash!! I heat up the grill and wait for it to hit at least 350° F. I then turn my knobs down to low. My motto is low and slow. No one wants a charred overcooked piece of chicken. I place my chicken on the grills and let it cook for about 4-6 minutes. I then flip it over and let it continue to cook until it reaches an internal temperature of 165° F. I like to use a meat thermometer for this step. I have one where I can place the metal probe into the chicken and then close the lid on the grill and I can watch the temperature climb on the small digital box that can magnetically stick to the outside of my grill (I wouldn't recommend keeping it on the hot hood). |
|
4
Done
|
While I am waiting for the chicken to cook. I like to place a piece of aluminum foil on the top rack of the grill that I like to refer to as the "bun warmer" (again professionals it is called a Warming Rack). Hey, I wasn't too far off!! Anyway, once the chicken has reached a safe internal temperature I move the chicken to that top rack and slather it with the BBQ sauce. I then sprinkle it with a couple of Tablespoons of cheese, place a broken up piece of bacon over the cheese and then sprinkle a couple of more Tablespoons of cheese over the bacon. Now close the lid to your grill and let this melt for a couple of minutes. Enjoy!! |
