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Grilled Chicken Monterey

Created by ForeverMama on August 14, 2025

1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
Chicken
4 - 6 chicken breasts, boneless and skinless (preferably large-sized breasts)
2 - 3 tablespoons butter
8 - 12 ounces mushrooms, sliced
1 bunch scallions (equaling 4 - 6), sliced
1 1/2 - 2 cups cherry or grape tomatoes, sliced in half (amount is more or less).
8 - 12 ounces Monterey Jack cheese, shredded
8-12 ounces barbecue sauce, preferably Bull's Eye Original recipe (1 bottle)

Step 1: In a bowl, mix all marinade ingredients. Add chicken and mix gently with a rubber spatula to distribute evenly. Cover with plastic wrap, refrigerate to marinade overnight.
Step 2: To a skillet over medium-high heat add butter until it melts. Add mushrooms and saute until browned; set aside.
Step 3: Prepare and heat your grill (preferably charcoal) to medium temperature (not too high a temperature and not too low), where you can wave your hand a couple of inches above the charcoal and hold it for 4 seconds. Place chicken breasts on grill and close the lid. Turn them at 4 - 5 minutes and baste once more with the marinade. Turn them again and coat with the barbecue sauce. At this point, turn them every 2 - 3 minutes to prevent burning the sauce.
Step 4: Continue to baste and cook until done (160-degrees F). Remove the breasts from grill and place them flat in an ovenproof dish. Preheat oven to 400-degrees F.
Step 5: Place the cooked mushrooms over the chicken and then cover with the shredded cheese. Place the dish uncovered into the oven until cheese begins to melt. (For this step, you may decide to microwave to melt the cheese, so make sure to use a microwave proof dish). Keep a close eye to prevent the chicken from overcooking and turning dry. Remove from the oven and sprinkle with scallions and tomatoes.
Step 6: Place breasts on serving plate and serve with a side of barbecue sauce for dipping. Enjoy!