Chili’s Monterey Chicken w/ Barbecue Sauce, Bacon and Cheese

Monterey chicken is a Chili’s copycat recipe with barbecue sauce, monterey jack cheese, fresh tomatoes and applewood smoked bacon. The combination is outrageously good paired with boneless, skinless chicken breasts. Smoky, sweet and altogether delicious.

I love when a bunch of simple ingredients can be brought easily and quickly together to make an impressive meal. I happen to think this is better than any chicken you can get dining at a restaurant chain! That’s just me.

I’m a big fan of home-cooking where you control the quality of the ingredients and can change things how you see fit to suit your own personal preferences. As for me? I like extra cheese and bacon.

I never ate this at Chili’s so if you give it a try let me know how close I am to the original. Or how not close. . .

Chili's Monterey Chicken

Rating: 51

Prep Time: 20 minutes

Yield: 3 - 4 servings

Chili's Monterey Chicken

Monterey chicken is a Chili's copycat recipe with barbecue sauce, monterey jack cheese, fresh tomatoes and applewood smoked bacon.


3 - 4 boneless, skinless chicken breasts
coarse salt and fresh black pepper
1 cup barbecue sauce
1 + 1/3 cups shredded monterey jack or cheddar cheese
1/2 cup diced tomatoes
3 - 4 slices cooked applewood smoked bacon


  1. An hour or two before cooking pound out the chicken breasts between two pieces of plastic wrap using a meat mallet or a skillet to an even thickness. Season with salt and pepper and place in a large bowl - cover with barbecue sauce and marinate in the refrigerator.
  2. Preheat the oven to 400 degrees F. Bake the chicken until cooked through to an internal temperature of 165 - 175 degrees F.
  3. Remove the chicken from the oven, turn on the broiler and sprinkle the cheese over the chicken. Place under the broiler until the cheese is melted about 2 minutes - checking on it every 30 seconds.
  4. To serve garnish the chicken with the tomatoes and bacon (you can crumble it or leave it in big pieces).


Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.

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  1. Cris Williams says

    I have ordered this at Chili’s several times and was looking for a recipe to make it at home since I had forgotten all of the ingredients in it. I found this recipe, followed it and it was delicious! Just like the restaurant. The only thing I added to it was chopped green onions sprinkled on top for color since I didn’t have parsley. Thank you so much for your recipe!

  2. Jenna says

    As someone who worked at chilis for way too many years, (and have made my own version of this since I was a kid), The only real difference is they use a blend of cheese. Monterey Jack, cheddar, and Pepper Jack which gives it a slight spiciness to it.

  3. Jan says

    Made for the boys tonight rather than Alice Springs Chicken. I had famous Ripley TN tomatoes and wanted a way to use them with chicken. Perfection.

  4. aSpen says

    My family and I really enjoyed this, we have never tasted the Chili’s version but this will now be a monthly dinner at our house. Even my picky 2 year old loved it! Thanks for sharing!

  5. Jenny says

    We made this on the grill tonight. My husband said, “take that, Chili’s!” That’s going to be a regular thing now!

  6. PapaLos - The Man, The Chef, The Dad says

    I don’t have to try this at Chili’s to know that you kicked its ass! Looks so good and it’s homemade so that makes it extra good.

    That’s one thing about copycat recipes that you can almost always count on.. Even if it’s not perfect, it’s still going to be better than eating at the restaurant where it came from.

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