Monterey Chicken

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Bacon. Chicken. Barbecue sauce. Pepper Jack Cheese. This might be nature’s perfect food.



Preparation Time: 

Active - 10 minutes;

Passive - 1 hour

Estimated Smoke Time: 

30-45 minutes

Smoke Temp: 


Try these wood chips: 

Mesquite, Alder, Fruit wood


  • 4 boneless, skinless chicken breasts
  • 4 cups hot water
  • 2 cups crushed ice
  • 1⁄4 cup Kosher salt
  • 1⁄4 cup brown sugar
  • 1 Tbsp peppercorns
  • 1 lemons, halved
  • 8 thin strips of bacon
  • 1 cup shredded pepper jack cheese
  • 1⁄2 cup of your favorite barbecue sauce (We like our Kansas City Barbecue Sauce for this application)
  • 2 Tbs Basic Barbecue Rub


In a large non-reactive bowl, combine water, salt and sugar until salt and sugar are dissolved. Add peppercorns, lemons, and crushed ice and stir to combine.

2Submerge the chicken in the brine and let sit in the fridge for 1 hour.

3 Remove from the brine and dry with a paper towel.

4Carefully wrap each chicken breast with the bacon, securing the ends with toothpicks. 

5 Sprinkle the bacon-covered chicken with Basic Barbecue Rub.

6Let the chicken sit at room temperature while you preheat the
smoker to 250°F.


1 Once the smoker is ready, place each chicken piece directly onto the grate.

2Smoke the chicken until the internal temperature reaches 155°F.

3 Remove the chicken and baste with the barbecue sauce.

4Return the chicken to the smoker until it reaches an internal temperature of 165°F.

5 Remove the chicken from the smoker and top with additional sauce and the pepper jack cheese.

6 Cover with aluminum foil and allow the chicken breasts to rest for 10-15 minutes, or until the cheese is melted.

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