Cowboy BBQ Bacon Cheddar Chicken
Juicy chicken breasts marinated in honey Dijon, then topped with BBQ sauce, crispy bacon, melted cheddar, red onion, cilantro, and optional pickled jalapeños.
Equipment
- Grill or skillet
- Mixing bowl
- Meat thermometer Helpful for checking doneness
Ingredients
- 4 thin-sliced chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ cup oil or olive oil
- ¼ cup Dijon mustard
- ¼ cup honey
- 4-6 slices crispy bacon, chopped
- 1 cup BBQ sauce, plus extra if desired
- 1 cup shredded cheddar cheese or 4 cheese slices
- ¼ cup chopped red onion
- chopped cilantro
- pickled jalapeños, optional
Instructions
- Mix oil, honey, Dijon mustard, salt, and black pepper in a bowl. Set aside a small portion before adding the raw chicken if you plan to brush it on during cooking.
- Add the chicken to the marinade and coat well. Refrigerate for 30 to 60 minutes. If needed, pound or butterfly the chicken so each piece has an even thickness.
- Cook the bacon until crisp in a skillet, or bake it at 400°F for 20 to 25 minutes. Chop the cooked bacon into pieces.
- Cook the chicken on a grill over medium heat or in a skillet until browned and cooked through, about 6 to 9 minutes per side. Brush with reserved marinade after turning.
- Add cheddar cheese near the end of cooking and let it melt. Top the chicken with BBQ sauce, chopped bacon, red onion, cilantro, and optional pickled jalapeños before serving.
Notes
Use thin chicken breasts for even cooking. Reserve marinade before adding raw chicken if using it for basting. Cook chicken to 160 to 165°F for juicy results. Pickled jalapeños add heat and tang, but they are optional.