Monterey Barbecue Chicken Breasts

A sweet and tangy homemade barbecue sauce adds remarkable flavor to this cheese-topped chicken griller.

20 min.
16 min.
Makes 4 servings


Barbecue Sauce


1. For barbecue sauce, in a medium saucepan heat olive oil over medium heat. Add onion and garlic; cook for 4 to 5 minutes or until tender. Stir in tomato paste, water, brown sugar, vinegar, Worcestershire sauce, salt, pepper and chili powder. Reduce heat to medium-low. Simmer, uncovered, for 4 to 5 minutes or until slightly thickened, stirring occasionally. Cover and keep warm.

2. Meanwhile, heat grill for direct cooking to medium-high heat. Drizzle each side of the bread slices with 1/2 teaspoon of the olive oil.  Coat chicken with remaining 2 teaspoons olive oil; season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

3. Grill chicken over direct heat for 6 to 8 minutes per side or until chicken is no longer pink (165˚F), topping with cheese the last 1 to 2 minutes. Remove from grill.

4. Meanwhile, grill bread over indirect heat for 2 to 4 minutes per side until toasted.

5. To serve, place 1/4 cup arugula on each toasted bread slice. Top with chicken. Spoon on warm barbecue sauce.


Nutrition Per Serving

392 Calories, 20g Fat, 5g Saturated Fat, 0g Trans Fat, 90mg Cholesterol, 1416mg Sodium, 21g Carbs, 2g Fiber, 14g Sugar, 35g Protein. Daily Values: 17% Vitamin A, 16% Vitamin C, 14% Calcium, 9% Iron
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