Mesquite Grilled Pepper Chicken
Mesquite grilled pepper chicken features smoky flavors with melted cheese, fresh tomatoes, and sautéed peppers and onions, making it a vibrant, hearty dish perfect for summer cookouts.
Ingredients
Instructions
- Mix all sauces, including Italian dressing and lemon juice, in a sauce bowl.
- Cut the ends off the peppers and discard seeds.
- Cut the peppers lengthwise.
- Heat the grill and add mesquite chips.
- Place chicken breasts on the grill and baste with the sauce while cooking over medium to low heat.
- Cook and baste the chicken for 30 to 40 minutes or until done.
- While the chicken is cooking, sauté onions and peppers in a small amount of canola oil.
- Cook rice according to package instructions.
- When the chicken is almost finished, sprinkle with Monterey Jack cheese and let it melt.
- Make a bed of rice on each individual plate.
- Place the cooked chicken breasts on each bed of rice.
- Add the sautéed peppers and onions on top.
- Sprinkle with diced Romano tomatoes.
Tips & Substitutions
For a smoky flavor, soak mesquite chips in water for 30 minutes before grilling. If Pablano peppers are unavailable, you can substitute them with anaheim peppers for a milder taste. To enhance the dish, consider using smoked paprika in the sauce mix. If you prefer a creamier texture, you can replace the Monterey Jack cheese with pepper jack cheese, adding a bit of spice.
Serving Suggestions
Serve the grilled chicken over a bed of wild rice or brown rice, topped with the sautéed peppers and onions for a colorful presentation. This dish pairs beautifully with a fresh green salad or steamed vegetables. For a complete meal, consider serving it alongside Christian'S Chicken Pot Pie, another great option to enjoy with your family.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and rice in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals until warmed through. Alternatively, reheat in the oven at 350°F for about 15 minutes, covered with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Mesquite Grilled Pepper Chicken contains roughly 715 calories, with 42g protein, 52g carbohydrates, and 38g fat. It is an excellent source of vitamin C (85% of the Daily Value), protein (84% of the Daily Value), and iron (30% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 2281mg per serving (99% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of chicken?
Absolutely! While the recipe calls for boneless, skinless chicken breasts, you can use thighs or drumsticks for a juicier flavor. Just adjust the cooking time accordingly as dark meat generally takes longer to cook through.
What if I don't have a grill?
If you don’t have a grill, you can cook the chicken in a broiler or on a stovetop grill pan. Just ensure you heat the pan well and baste with sauce frequently to keep the chicken moist and flavorful.
Can I make this dish ahead of time?
Yes, you can marinate the chicken in the sauce overnight for enhanced flavor. Grill the chicken just before serving. It’s perfect for meal prep, and you can reheat the components easily when ready to enjoy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).