Unfried Monterey Chicken With Potato Wedges And Garlicky Green Beans
Unfried Monterey Chicken With Potato Wedges And Garlicky Green Beans
Ingredients:
Chicken breast
Golden potatoes
Green beans
Monterey Jack
Herb Mix
Mayo
Sriracha
Butter
Salt
Black Pepper
Oil
Instructions:
Preheat the oven to 425
Cut the potatoes into wedges
Mix potatoes in a bowl with salt, herb mix, black pepper and oil
In a separate bowl mix cheese, herb mixture, salt, and black pepper
Salt the chicken breast on both sides, put mayo on top of both and sprinkle the cheese mixture on top of mayo, pressing it into the chicken
Place both the chicken and potatoes on a tray and put into hot oven
Mix mayo and sriracha for the sauce
In a sauce pan, melt butter and fry up some garlic, toss the green beans into the butter and add a bit of water, cook until soft
Pull out the potatoes and chicken out of the oven after 20 minutes
Cut the chicken diagonally
Enjoy!
#cooking #chicken #recipe #healthyfood #food
The BEST Grilled Monterey Chicken
Monterey Chicken - Sweet & Spicy Barbecue chicken topped with thick cut bacon and smothered in Monterey Jack and Sharp Cheddar
#MontereyChicken #MontereyGrilledChicken #howtobbqright
WHAT MALCOM USED IN THIS RECIPE:
- Malcom's Grande Gringo Mexican Seasoning
- Killer Hogs BBQ Sauce -
- Flat Cast Iron Skillet -
- Thermoworks DOT
Grilled Monterey Chicken
I’m not sure who first came up with this idea, but whenever I see it on a menu, something inside just tells me to order it. You don’t have to go out for this dish; it’s really easy to make right at home.
Here’s my version of Monterey Chicken: I start with boneless, skinless chicken breast seasoned with a good dose of my Grande Gringo Mexican seasoning.
Let it hang out at room temperature while I fire up the grill. For this cook I use my Pellet Grill set for indirect cooking at 325 degrees. You can use your favorite wood pellet for smoke flavor; I like cherry because it’s a mild, sweet smoke that’s excellent on chicken.
As soon as the grill is ready, place the chicken breast on the cooking rack and let it roll for 20-25 minutes. This is a good time to prep the remaining ingredients. Cook the bacon on a sheet pan in the oven and roughly chop it, grate the Monterey and Cheddar cheese (you could use pre shredded but freshly grated melts better), and chop the green onion for garnish.
At the 25 minute mark I like to start monitoring the internal temp. Use a probe thermometer first set for 155 degrees at first. This is the point where the chicken breasts are glazed with bbq sauce. Transfer each breast to a flat iron skillet and top with Killer Hogs BBQ Sauce - Continue to cook until the internal temperature reaches 165 in the thickest part of the breast.
Then I add crumbled bacon and a ton of both Monterey Jack and Cheddar Cheese. The skillet goes back on the grill for 3-5 minutes to melt all the cheesy goodness.
Just before serving garnish the chicken with sliced green onions and it’s ready to serve. I don’t anyone who doesn’t like this dish. It’s great served with mashed potatoes, rice, or vegetables and even your kids will eat this one!
Monterey Chicken Recipe
Monterey Chicken Ingredients:
- 4 - Chicken Breast boneless/skinless
- 2oz Malcom's Grande Gringo Mexican Seasoning
- 12oz Bacon crumbled
- 4oz Monterey Jack Cheese
- 4oz Cheddar Cheese
- 1 cup Killer Hogs The BBQ Sauce
- 2-3 Green Onions chopped
Monterey Chicken Directions:
1. Prepare pellet grill for cooking at 325 degrees using Cherry wood pellets for fuel.
2. Season the chicken breast with the Grande Gringo Mexican seasoning on all sides.
3. Place the breasts on the pellet grill, insert a probe thermometer to monitor internal temperature.
4. When the internal temp reaches 155 transfer the chicken breasts to a flat iron skillet and glaze with Killer Hogs BBQ sauce - Continue to cook the breasts until the internal reaches 165 degrees.
5. Top each breast with crumbled bacon, cheddar, and jack cheese. Return the skillet to the grill and cook for 3-5 minutes or until the cheese melts over the top.
6. Garnish the Monterey Chicken with green onions and serve.
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Monterey chicken and fondant potatoes
Monterey chicken: season chicken breast and grill for 15 min on 400F. Place into a roaster pan, apply BBQ sauce, and grill for another 10 min. Top with a mix of Monterey Jack and cheddar cheese mix. Grill for 10 min. Serve with chopped bacon and spring onion.
Fondant potatoes: Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half to make 6 potato cylinders about 2 inches long.
Place potatoes into a bowl of cold water for about 5 minutes to remove starch from the outside; pat dry with paper towels.
Place potato cylinders on the best-looking ends into hot oil, lower heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper.
Flip the potatoes onto the opposite ends. Add butter, rosemary crushed garlic, and thyme sprigs to skillet. Pour chicken stock into skillet. Cook until potatoes are tender and creamy inside, about 30 minutes.
Caprese Chicken and Little Potatoes | The Recipe Rebel
RECIPE:
This Caprese Chicken and Potatoes is an easy casserole recipe with BIG flavor!
Chicken breasts, Little potatoes and cherry tomatoes bake up with Italian herbs and balsamic vinegar, and then they’re topped with melty mozzarella and fresh basil. It’s an easy dinner recipe but it’s just as perfect for entertaining!
Made in partnership with The Little Potato Company
Honey Garlic Chicken Foil Packs | The Recipe Rebel
PRINTABLE RECIPE:
These Honey Garlic Chicken Foil Packets are made with juicy grilled chicken breast, potatoes and green beans and covered in the simplest homemade honey garlic sauce — an easy camping meal! Made in partnership with The Little Potato Company
How to make Roast Chicken Legs | ChopChopBox Episode 7
Roasted Chicken Legs with Potatoes and Carrots
10 chicken legs
10 red potatoes
10 carrots
6 Garlic cloves
Oregano
Poultry Roasting herbs
Shredded Parmesan Cheese 5 oz
Salt
Pepper
Olive Oil
Montreal Chicken Seasoning for grilling
Cut carrots, red onion and potatoes into large chunks
Cut garlic into small slivers
Chop Poultry Roasting Herbs
In large roasting dish add your veggies, sprinkle with salt, pepper, Montreal Chicken Seasoning, half of the garlic slivers, and Parmesan cheese
Add olive oil and mix until all seasoning and cheese coats the veggies
In a large bowl add chicken legs and season with salt, pepper, Montreal Chicken Seasoning, rest of garlic, mix well
Lay chicken legs on top of veggies
Roast in convention oven at 375 degrees for 30 min covered with tin foil
After 30min remove tin foil and up the heat to 400 degrees
Roast for 30 more minutes, halfway through (15min) flip chicken and roast another 15 min
Check chicken and make sure all legs are full cooked
ENJOY!!!