My sister, Gina came up with this idea. It’s a great way to dress up boneless chicken breasts, making them moist and full of flavor. They have just 4 ingredients and you can start them frozen on the grill, if you’re in a real hurry.
Here’s what you’ll need:
- boneless chicken breasts
- seasoned salt
- Sweet Baby Ray’s or another BBQ sauce
- pepper jack cheese slices
If the chicken breasts are frozen, go ahead and put them on the hot grill. Let them thaw a bit and then sprinkle them with seasoned salt. If they’re already thawed you can add the seasoned salt before you put them on the grill. Cook them until they are nearly done, then baste with barbecue sauce. I like Sweet Baby Ray’s, but you can use any kind you like. I do think the sweet taste compliments the peppers and spice.
Top each chicken breast with a slice of cheese, letting it melt before removing the chicken from the grill.
If you bake this in the oven, should I thaw the chicken breast first? thanks 🙂
If you’re using boneless chicken, you can start it from frozen. You may want to hold off on the bbq sauce till near the end of cooking. Cover the chicken with foil, add a little water first, bake, drain the water/broth and add the bbq sauce. Bake a bit more uncovered and add the cheese last.
Does anyone know the calories and such for this recipe
[…] Barbecue Pepper Jack Chicken – Add bacon for extra yum-factor! […]
Tried this tonight and it was amazing! I love your cooking style … I cook everything with Lawry’s and I LOVE Sweet Baby Ray’s! Linked this page to my blog… was so good I had to share!
I love this I’ve been making it for years ever since I tried it at Chilis in 2005 try adding bacon under the pepperjack cheese it gives it a even better flavor
Cooked or uncooked bacon?
my husband hates bbq sauce but LOVED this dish! we dont have a grill so i cooked it halfway in the oven and then put the sauce on for the rest of the half. have i mentioned i LOVE your site!
what do you preheat the oven to for this chicken?
I use the outdoor grill for this, but you could do it in the oven. Bake it at 350 degrees for about 1 hour, then top with the cheese and let it melt for a few more minutes.
Yeah, This one will be made this week in our house. YUM to the 10th power!!! I even think this would make a good chicken sandwich, with lettuce and tomato!!
[…] Barbeque Pepper Jack Chicken – My sister adds bacon to these. You can do the same if you’re feeling decadent and brave. […]
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What a great simple recipe! I will definatly be trying this one.
YUMMMMM…..looks fantastic..and man approved!
I used to do something similar this with frozen lightly breaded chicken breasts I would buy that are part of a “healthy menu” type line. I’d cook them from frozen in the oven, and in the last 5 minutes I’d top them with salsa and a slice of mozza cheese. Very yummy! The peperjack cheese on these looks good though, will have to give it a try soon!
This looks amazing! And so easy! I have all these right now, too. My fave BBQ sauce is Annies Smokey BBQ. 🙂
Wow, that sounds wonderful! Great idea to add the cheese on top. I have a hard time getting my family to eat white meat, I think this would help a lot! Thanks for the recipe!
Try brining your chicken for 4 hours before you cook it. Put about 1/4 cup of salt in water – enough water to cover the chicken. Put the chicken in the bowl and place it in in the refrigerator. 4 hours is enough time for any amount of chicken. Now rinse the chicken off and pat it dry. Season the chicken anyway you prefer. Use your imagination too. The chicken will NOT taste salty from the brine water. Salt and pepper, onion and garlic powder is good for seasoning the chicken if you don’t have the Lawry’s. Cook the chicken until the internal chicken temp. is 165 degrees. Sometimes the meat man at the market has those little wooden thermo sticks you can use to test the meat temp. No harm in just asking. They might just give you a couple. Adding the cheese the last couple minutes of cooking is a great idea. Add a vegetable and a green salad and you’ve got a meal fit for a family.