Making Monterey Chicken on a Blackstone Griddle

Last Updated on June 12, 2026 by Carne Diem

Your New Go-To Griddle Recipe: Blackstone Monterey Chicken

Made famous by restaurants like Chili's, Monterey chicken consists of a juicy, grilled, white meat chicken breast topped with barbecue sauce, bacon, cheese, and pico de gallo. This family favorite is fun and easy to create at home as well.

Traditional Monterey Chicken is a favorite for a reason but cooking it on a Blackstone gives it a beautiful sear and incredible flavor that you just can't get in an oven. The high, even heat of the griddle is perfect for getting that crispy, golden exterior while keeping the inside of the boneless chicken breasts incredibly tender and juicy.

This is a great meal to make for the whole family, and it's so simple you'll wonder why you haven't made it before. It's also a perfect option for meal prep because the leftover chicken is just as good the next day.

Looking for the Greatest Hits of Blackstone and flat-top recipes? Look no further and give a new favorite a try: Must Try Blackstone Griddle and Flat Top Recipes

The Complete Blackstone Griddle Monterey Chicken Recipe

This recipe is very approachable and sure to impress. Best yet, once prepped the meal can be ready for the table in under 30 minutes.

Ingredients Needed for Making Monterey Chicken on a Blackstone

To make the Monterey chicken at home you only need a few common ingredients. The recipe is also easily adjusted to serve more or fewer people. Here is what you will need.

Boneless, skinless chicken breasts: As written, this recipe will serve 4 people so you will need 4 chicken breasts. Because we will pound the chicken thinner, we typically look for smaller sized breasts.

Bacon: You will need about 2 slices of bacon, per chicken breast. Our favorite is center cut bacon, but hickory smoked bacon is fantastic as well. Use your favorite.

Cheese: Traditionally Monterey jack is the cheese of choice. For a little more kick, we sometimes substitute pepper jack cheese. We typically use about 4-6 slices of cheese to cover the 4 chicken breasts.

BBQ Sauce: You will need about a cup of your favorite BBQ sauce. We typically use a classic hickory sauce, but it is fun to get creative so mix it up.

Chicken Seasoning: While not traditional, we like to season the chicken breasts with a little BBQ rub or chicken seasoning for a bit more flavor.

Fresh pico de gallo: The finishing touch to any Monterey chicken recipe is fresh pico de gallo. If desired, you can substitute chopped fresh tomatoes and sliced bell peppers. You will need about 1 cup for topping the chicken breasts.

Optional garnishes: Feel free to experiment with additional toppings like fresh chopped green onions, or a drizzle of extra barbecue sauce.

Step-by-step Instructions:

Prepare the Chicken: We find that the chicken cooks move evenly and quickly when it is a little thinner. Place the chicken breasts on a cutting board and cover with a piece of parchment paper. Use a meat tenderizer to pound the chicken into roughly ½-inch-thick filets. Alternatively, you can slice the boneless chicken breasts in half horizontally to butterfly them and create thinner pieces. This helps ensure they cook quickly and have an even thickness.

Season the Chicken: Pat the chicken dry with paper towels. Season both sides generously with your favorite chicken seasoning or BBQ rub.

Heat the Griddle: Preheat your Blackstone griddle to medium heat. Cook the bacon slices to desired doneness, flipping as needed. Once cooked, remove the bacon to a plate or pan. Remove any pooled grease but do not wipe the surface dry.

Cook the Chicken: Place the chicken on the hot griddle. Cook for 4-6 minutes per side, or until the internal temperature reaches 150°F. The chicken should have a beautiful golden-brown sear. We typically flip the chicken about every 2-3 minutes to make sure the chicken in browning but not burning.

Assemble on the Griddle: Once the chicken has reached 150°F, reduce the heat to low. Spoon a generous amount of your favorite bbq sauce over the top of each chicken breast, spread or baste to coat evenly. Cook for a couple minutes then top the chicken with the cheese slices.

Melt the Cheese: Cover the chicken with a steam lid, dome, or basting lid to help the cheese melt. Cook for about 1-3 minutes, until the cheese is melted and the internal temperature of the chicken is at least 165°F (use an instant read thermometer). If you don't have a dome, you can turn off the griddle and let the residual heat do the work or loosely tent with some foil. The cheese will be perfectly melted and gooey in just a couple of minutes.

Top and Serve: Carefully remove the finished Blackstone Monterey Chicken from the griddle. Top the glorious cheese with the crispy bacon slices and fresh pico de gallo. If desired drizzle with some additional BBQ sauce. Serve immediately with your favorite sides like rice, grilled vegetables, or a simple salad.

Tips and Tricks

Storing Leftovers: Store leftover Blackstone Monterey Chicken in an airtight container in the refrigerator for up to 3-4 days. This makes it a great meal for lunch the next day. Simply reheat gently in a skillet or microwave. Enjoy this family favorite!

This easy Monterey Chicken recipe is one of those great recipes that you'll have a hard time not making again and again. The combination of juicy chicken, tangy BBQ sauce, and melted cheese is simply irresistible.

Kick off summer with some of our best chicken recipes, perfect for the grill or smoker:

• Grilled Jamaican Jerk Chicken
• Easy Hawaiian Grilled Huli Huli Chicken Thighs
• Kuku Paka: African Coconut Curry With Grilled Chicken
• Grilled Chicken Souvlaki- Greek Chicken Skewers
• Smoked Dry Rubbed Chicken Wings
• Pollo Asado al Carbon: Mexican Grilled Charcoal Chicken
• Grilled Shish Taouk: Lebanese Chicken Kebab

Frequently Asked Questions

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