Easy Colby Jack Chicken with Bacon and BBQ Sauce

Some nights, the hardest part of dinner is deciding what to make. This Colby Jack chicken is so simple that a recipe is hardly necessary, but I’m sharing it anyway because we all need a little dinner inspiration sometimes.

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My inspiration was one of my favorites at Chili’s (use Fetch to earn free gift cards to restaurants): Monterey chicken. This is my own easy take on it, using Colby Jack cheese and James River BBQ sauce. Grilled chicken, crispy bacon, melted cheese, and green onions, served with mashed potatoes. Nothing complicated, just a really good dinner.

How I Make Colby Jack Chicken

Grill the chicken, brush it with BBQ sauce toward the end of cooking, then add crispy bacon and Colby Jack cheese. Close the grill lid just long enough to melt the cheese, then finish with sliced green onions.

I served ours with mashed potatoes, which were perfect for catching the extra BBQ sauce and melted cheese. Add a vegetable if you’d like, or keep it simple and call dinner done.

Make It Your Own

I used a James River-Style BBQ sauce, but use whatever BBQ sauce you like. Monterey Jack works too if that’s what you have, and the bacon and cheese amounts are very much a measure-with-your-heart situation.

I’ve included a recipe card below for anyone who likes having quantities to start with. Think of this as one more idea for those nights when you’re staring at a package of chicken and wondering what to do with it. For me, I had half a block of Colby Jack to use up and this is what came to mind.

Easy Colby Jack Chicken with Bacon and BBQ Sauce

Grilled chicken brushed with BBQ sauce and topped with crispy bacon, melted Colby Jack cheese, and green onions. An easy homemade dinner inspired by my favorite Chili’s Monterey chicken.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 4 boneless skinless chicken breasts, approximately 1½–2 pounds total
• Salt and black pepper to taste
• ½ cup James River BBQ sauce or your favorite BBQ sauce
• 8 slices bacon cooked until crispy
• 1 cup shredded Colby Jack cheese
• 2 green onions thinly sliced
• Prepared mashed potatoes for serving (optional)

Method

 

1. Preheat the grill to medium heat, approximately 375–400°F. Cook the bacon until crispy and set aside.
2. Pat the chicken dry. If the breasts are thick or uneven, pound them to an even thickness of approximately ½–¾ inch. Season with salt and pepper.
3. Grill the chicken with the lid closed, turning halfway through, until nearly cooked through. Start checking around 5–7 minutes per side; the time will vary with thickness and grill temperature.
4. Brush the chicken with BBQ sauce toward the end of cooking. Top each breast with two slices of cooked bacon and approximately ¼ cup shredded Colby Jack cheese.
5. Close the grill lid and cook for another 1–3 minutes, until the cheese melts and the chicken reaches an internal temperature of 165°F in the thickest part. Move to a cooler area of the grill if needed to prevent the sauce from scorching.
6. Transfer to plates, top with sliced green onions, and serve with mashed potatoes if desired.

Notes

Use Monterey Jack in place of Colby Jack if preferred.

Adjust the sauce, bacon, and cheese amounts to your liking.

Brush the sauce on near the end of grilling to help prevent burning.

This is my homemade version inspired by Chili’s Monterey chicken, rather than an official restaurant recipe.

Dinner doesn’t have to be complicated to be worth making again. Sometimes a few simple toppings are all you need to give your usual grilled chicken a little upgrade. For another restaurant-inspired favorite to make at home, try my Beef and Broccoli, an easy dinner for a night when you’re craving takeout.