Grilled Pepperjack Chicken

This is a fairly easy recipe that my mom told me about. It’s best grilled (you can use an outdoor or indoor grill), but you could bake the chicken if you prefer. I do not have pictures of the particular recipe because I am fairly new to grilling, as we finally have a place where we can use a grill. While I was grilling the chicken I decided I would just throw the onions and the bacon on the grill that I was planning to top the chicken with. If you have ever grilled before you can probably imagine what happened next. If so, you can skip to the recipe below, haha, if not I will explain further.  Bacon has a lot of fat in it and unless you are a very experienced griller should not be cooked on a grill. I tossed everything on the grill, shut the top, and left it for five minutes (oh and I did look up grilling bacon and I had the grill on low heat). When I came back and opened the grill all of the bacon was on fire, as well as the onions. I shut the grill ran in the house and got my husband to come help me put out the fire. After we pounded out the fire with a spatula, the bacon had completely disintegrated within the grill. However, we did get some tasty charbroiled onions and chicken out of the mess. So I suggest frying the bacon or cooking it in the oven (on a cookie sheet) per package instructions.

Ingredients (makes enough for 2, but can be easily doubled):

2 boneless skinless chicken breasts

2 slices of sandwich friendly pepperjack cheese

2 thick full sliced rounds of onion (with all the center rounds)

2 pieces of bacon (cooked per package instructions)

Barbecue sauce (you can buy your favorite, or make your own)

Olive oil

kosher salt and pepper

Instructions:

Set a grill to medium-high heat. Generously season chicken with salt and pepper. Place some barbecue sauce in a plastic bag. Insert chicken into plastic bag, close tightly and shake bag to cover with barbecue sauce (You may need to add a couple tablespoons of water if the sauce is particularly thick). Place in fridge to marinate for fifteen minutes (you could also do this early in the day and the chicken will be just even more seasoned). On a separate dish coat onions with olive oil. Keep onions in tact, don’t separate rings.

Place onions and chicken on the grill. Let onions cook for about 15 minutes, and remove when they begin to caramelize and become soft. Let chicken cook for about ten minutes then turn. Cook for another ten minutes and then check temperature. Continue cooking for five minutes at a time, turning each time you check it, until the chicken reaches an internal temperature of 180 degrees. After the chicken has reached the appropriate temperature, evenly distribute onions, bacon, and lastly cheese on the chicken. Turn the grill to low and let the cheese melt thoroughly on the chicken. Remove chicken and eat!

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