Juicy Grilled Chicken Breasts Topped with Bacon and Cheese

Prep Time
Cook Time
Ready In

"I love chicken thighs and legs, skin on for me,when it comes to the boneless skinless breast I think of a tasteless piece of shoe leather, well this may change your mind about dry chicken breast"

Original recipe yields 4 servings


  • Serving Size: 1 (440.8 g)
  • Calories 496.2
  • Total Fat - 41.3 g
  • Saturated Fat - 9.6 g
  • Cholesterol - 46.2 mg
  • Sodium - 1102.6 mg
  • Total Carbohydrate - 23.1 g
  • Dietary Fiber - 5.3 g
  • Sugars - 12.5 g
  • Protein - 12.9 g
  • Calcium - 240 mg
  • Iron - 2.3 mg
  • Vitamin C - 262.2 mg
  • Thiamin - 0.4 mg

Step 1

Pour salad dressing into a large resealable bag and add hot sauce to taste and then chopped garlic. Mix well. Add the chicken and marinate for at least 5 hours in the fridge - more time is more flavor.

Step 2

Cook the bacon and set aside.

Step 3

Start your charcoal grill 30 minutes prior to the desired cooking time or preheat your gas grill.

Step 4

Remove chicken from the fridge and allow to sit 30 minutes.

Step 5

Place chicken on the grill and cook for about 10 minutes per side or until juices run clear.

Step 6

During the last 3 minutes of cooking place 2 pieces of bacon on each breast and one slice of cheese. Eat and enjoy!

Tips & Variations

No special items needed.



I cut the recipe in half and had a huge chicken breast which I cut in half also...so I cooked it about 7 minutes on each side...it did come out nice and moist...but what really surprised me was the flavor of the honey dressing...I did locate the Kens Steak House dressing but no honey mustard...so I bought the store brand and it worked perfect...I have to admit that I marinated it overnight only because I forgot it needed to marinate...I guess I got lucky...the chicken hating hubby loved it too...made it for "Alphabet" tag game...

review by:
(19 Dec 2020)