This dish is a reinterpretation of the classic Monterey Chicken. Instead of chicken breast, I used chicken thighs that were marinated and grilled and topped the chicken with, Hot Pepper Jack cheese, roasted red peppers* and crumbled bacon.
¼ cup honey
¼ cup light soy sauce
¼ cup Worcestershire
1 Tablespoon Dijon mustard
1 clove garlic, minced
Kosher salt, to taste
Freshly ground black pepper,to taste
4 boneless skinless chicken thighs
4 slices Hot Pepper Jack cheese
4 slices of bacon, cooked and crumbled
4 Roma tomatoes,seeded and diced*
Sliced scallions, for garnish
1/4 bunch fresh cilantro, chopped
In a large bowl, add the honey, soy sauce, Worcestershire, mustard and garlic. Add salt and pepper to taste.
Add the chicken thighs to the bowl and stir to coat evenly. Cover with plastic wrap and place in the refrigerator and marinate for an hour or overnight for the best results.
Preheat a grill to medium heat and oil grates well.
Remove chicken from marinade. Discard marinade. Grill the chicken 6 to 8 minutes per side or until chicken is cooked through. Make sure your heat isn’t too high to prevent the marinade from burning.
Brush each chicken thigh generously with 1 to 2 tablespoons of honey and top with a slice of cheese. Top with the crumbled bacon and the tomatoes.
Cover the chicken with a foil tent and close the grill for 2 to 3 minutes until cheese is melted.
Remove the chicken from the grill and place on serving platter . Garnish with scallions and cilantro and serve.
You can substitute roasted red bell pepper for the tomatoes or use cherry tomatoes.