How was everyone’s Memorial Day weekend? I hope it was great. We could not have had more fun, and I was kitchenless! I’m so thankful for many wonderful friends and family to entertain us throughout the long weekend and keep us so well fed.
Well, now that it’s officially summer (!!!), it’s time to get a new smothered chicken recipe going on that fired-up grill. Let’s kick it off with a bang, shall we? This one could not be more ridiculous. I mean, look at it. You basically cover grilled chicken with lovely things like cheese, and bacon, and bbq sauce, and green onions, and olives because, well, why not?
Exactly. There is no reason. Just like there is no reason to eat this three times in two weeks, but, we have. And loved every single bite.
Happy Summer friends!
- 4 chicken cutlets, boneless, skinless
- 2 teaspoons grill seasoning
- olive oil
- 1/4 cup bbq sauce
- 4 oz mushrooms, sliced (canned or jarred works, but fresh sauteed are better)
- 4 oz black olives, sliced
- 4 slices bacon, cooked and broken into 2 inch pieces
- 1/4 cup green onion, chopped
- 1 cup colby/monterey jack cheese, shredded
- The original recipe called to brine the chicken for an hour before grilling. I'm not sure it's necessary but I did it anyway. Place the chicken in a quart of water with 1/4 cup sugar and 1/4 cup salt for one hour prior to cooking.
- Alright, now that the chicken is brined (or not, doesn't matter), pat dry and rub with some evoo and grill seasoning. Grill just a few minutes a side - get the nice char marks but don't fully cook through just yet.
- Make up a little assembly station with all your fixings. Brush the bbq sauce on and top with bacon, cheese, mushrooms, olives, and green onions. Close to grill to cook an additional 2-3 minutes or so until everything is nice and melted.
- Dig in!