Mesquite Grilled Pepper Chicken Recipe

Name: Mesquite Grilled Pepper Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts; 6 Pablano peppers; 1 large red onion, cut lengthwise; 1 1/2 c. Monterey Jack cheese, shredded; 4 Romano tomatoes, diced; 1/2 c. Worcestershire sauce; 1/2 c. teriyaki sauce; 1/2 c. Italian dressing; 1/2 lemon; wild rice or brown rice

Servings: persons

1
Mix all sauces, including dressing and lemon in saucebowl. Cut ends of peppers off and discard seeds.
2
Cut peppers lengthwise.
3
Heat grill and add mesquite chips.
4
Place chicken on grill, baste chicken with sauce while cooking over a medium to low heat.
5
Cook and baste 30 to 40 minutes or until done.
6
While chicken is cooking, saute onions and peppers in small amount of canola oil.
7
Cook rice.
8
When chicken is almost finished, sprinkle with cheese, let cheese melt.
9
Make a bed of rice on individual plates.
10
Place chicken breasts on each bed of rice, adding peppers and onions on top and sprinkle with fresh, diced Romano tomatoes.

628

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 boneless, skinless chicken breasts, 6 Pablano peppers, 1 large red onion, cut lengthwise, 1 1/2 c. Monterey Jack cheese, shredded, and more.

Yes, Mesquite Grilled Pepper Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mesquite Grilled Pepper Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions