A plain chicken breast is the perfect blank canvas when you feel like experimenting with layers of flavor.
I start by marinating mine in mojo criollo, a classic Cuban-style marinade with lots of lime, orange, oregano and garlic. (Go ahead and buy a jar to make this an easy, anytime recipe.) That way, when I throw my chicken on the grill, I’ve already got lots of flavor going on.
For my Cheesy Bacon Avocado Grilled Chicken, I also wanted some creaminess and some crunch — and I wanted it all to come together in one bite. So, instead of cooking the chicken all the way through and then adding toppings, I cook the chicken on the first side, flip it over, then add crunchy bacon, rich avocado and creamy cheese. While the chicken finishes cooking, the cheese melts and the flavors all meld together.
There’s nothing plain-Jane about this chicken dish!
CHEESY BACON AVOCADO GRILLED CHICKEN
4 chicken breasts
8 (1-ounce) slices Land O Lakes® 4 Cheese Italian Blend
1 (24-ounce) bottle Mojo Criollo marinade
6 (1-ounce) slices pre-cooked bacon
1 avocado, sliced lengthwise
Heat grill to medium high heat (350—400 degrees).
Place thawed chicken in Mojo Criollo to marinate for at least 3 hours.
Create two heat zones on grill: direct and indirect.
Place chicken breasts over indirect heat zone. Close lid and allow to grill for 3 minutes on each side. Next, place chicken over direct heat zone. Close lid and allow to grill for 4 minutes on one side.
Flip chicken breasts and layer bacon slices (1-2 slices per breast, sliced to fit across breast), avocado and 2 slices of cheese per breast. Close grill lid and allow chicken to bake for 7-10 minutes, or until cheese melts and chicken has reached an internal temperature of 175 degrees.
Serve with an arugula side salad and grilled Texas Toast.