Keep It Weird Chicken Recipe

Name: Willie's Grill & Icehouses Keep It Weird Chicken Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces boneless skinless chicken breasts; 1 tsp kosher salt; 1 tsp black pepper; 1 tsp smoked paprika; 2 tbs olive oil; 4 tbs honey; 3 tbs Dijon mustard; 1 tbs whole grain mustard; 1 tsp apple cider vinegar; 2 tbs mayonnaise; 8 pieces bacon strips; 4 slices Monterey Jack cheese slices; 1 tbs chopped fresh parsley (optional, garnish); 2 cups steamed green beans; 2 cups mashed potatoes; 4 pieces corn on the cob halves

Inspired by Willie's Grill & Icehouse

Time45m

Serves4

Grilled Chicken breast topped with honey mustard, bacon and Monterey jack cheese. Served with choice of two sides.

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Ingredients

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Chicken & Toppings

4 pieces boneless skinless chicken breasts

1 tsp kosher salt

1 tsp black pepper

1 tsp Smoked paprika

2 tbs olive oil

4 tbs Honey

3 tbs Dijon mustard

1 tbs whole grain mustard

1 tsp Apple cider vinegar

2 tbs Mayonnaise

8 pieces bacon strips

4 slices Monterey Jack cheese slices

1 tbs chopped fresh parsley (optional, garnish)

Sides (choice of two) - suggestions

2 cups steamed green beans

2 cups mashed potatoes

4 pieces corn on the cob halves

Method

Chicken & Toppings

Prepare chicken

Pat chicken breasts dry with paper towels. If breasts are uneven thickness, butterfly or pound to about 1/2 inch thickness for even cooking. Season both sides evenly with kosher salt, black pepper, and smoked paprika.

Make honey mustard

In a small bowl whisk together honey, Dijon mustard, whole grain mustard, apple cider vinegar, and mayonnaise until smooth and slightly emulsified. Taste and adjust — add a pinch of salt or another 1/2 tsp honey if you prefer sweeter.

Cook bacon

In a skillet over medium heat, cook bacon strips until crisp, about 8–10 minutes, turning occasionally. Transfer bacon to a paper towel–lined plate to drain, then chop or crumble into bite-sized pieces.

Grill chicken

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Brush both sides of the chicken lightly with olive oil. Place chicken on the hot grill and cook uncovered for 4–6 minutes per side, or until internal temperature reaches 165°F (74°C). Avoid excessive flipping — one flip is ideal for good grill marks. If using a grill pan, you may press lightly to ensure contact.

Assemble & melt cheese

When the chicken is almost done (internal temp about 160°F / 71°C), brush each breast generously with 1 tablespoon of the honey mustard. Top each breast with a slice of Monterey Jack cheese and cover the grill or transfer to a preheated 375°F (190°C) oven for 2–3 minutes to melt the cheese, or close the grill lid for 1–2 minutes until cheese is melted and chicken reaches 165°F (74°C).

Finish

Remove chicken from heat to a plate. Spoon remaining honey mustard over each breast, then sprinkle chopped bacon evenly across the four breasts. Garnish with chopped parsley if using. Let rest 3–4 minutes before serving to retain juices.

Sides (suggested prep)

Steamed green beans

Trim green beans. Steam in a covered steamer basket over boiling water for 4–6 minutes until tender-crisp. Toss with 1 tsp butter, salt and pepper to taste.

Mashed potatoes

Boil peeled and chopped potatoes in salted water until fork-tender, about 12–15 minutes. Drain, mash with 2–3 tbsp butter and 1/4 cup warm milk or cream, season with salt and pepper. Keep warm until plating.

Grilled corn

Brush corn halves with a little oil or butter and grill over medium-high heat, turning occasionally, until charred in spots and heated through, about 8–10 minutes. Sprinkle with salt and serve.