If you want a meal that feels fresh and homemade, this grilled chicken with pico de gallo recipe is one you’ll keep coming back to. The chicken is marinated in a honey mustard sauce that makes it tender and flavorful before it even hits the grill. Each piece is finished with smoky bacon, melted Monterey Jack cheese, and a little grilled onion for extra depth. A generous spoonful of fresh pico de gallo ties everything together with its bright, zesty taste, turning a simple dinner into something special.
Why this recipe works
- Balanced flavor: The honey mustard marinade adds sweetness and tang while blending perfectly with the smoky bacon and creamy cheese for an incredible balance of taste.
- Moist texture: Marinating the chicken keeps it juicy and tender on the grill, making each bite flavorful and never dry or bland.
- Simple ingredients: Everything in this recipe is easy to find, yet when combined, the flavors come together beautifully without needing any complicated steps.
- Fresh contrast: The cool, crisp pico de gallo lightens the dish, bringing a refreshing touch that pairs well with the warm, savory chicken.
- Summer favorite: Because it’s made on the grill, this recipe is perfect for outdoor meals, barbecues, or family cookouts on warm evenings.
Serving suggestions
- Outdoor meal: Serve the grilled chicken with pico de gallo alongside pasta salad or roasted corn for a complete summer plate full of flavor and color.
- Family dinner: Pair it with rice and beans to create a filling meal that feels comforting, fresh, and ideal for busy weeknights or weekends.
- Light lunch: Slice the chicken and place it on top of a salad with extra pico de gallo for a bright and healthy midday option.
- Party idea: Turn the chicken into tacos using small tortillas and top each with melted cheese and a scoop of fresh pico de gallo.
- Simple side: Add guacamole, chips, or garlic bread on the table to round out the meal and make it even more enjoyable for everyone.
Grilled chicken with pico de gallo recipe
Grilled chicken with pico de gallo recipe combines juicy chicken, smoky flavor, and fresh salsa for a vibrant, summer-ready meal everyone will love.
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Ingredients
Units
Scale
Chicken-
- 1/2 cup Dijon mustard
- 1/4 cup honey
- salt and pepper
- 4 boneless skinless chicken breasts
- 4 slices of bacon (diced)
- 6 ounces Monterey jack cheese
- 4 red onion slices
Pico De Gallo-
- 3 Roma tomatoes (seeded and chopped)
- salt and pepper (to taste)
- 1/4 red onion (minced)
- 1 garlic clove (minced)
- 1 jalapeno pepper (stemmed, seeded and minced)
- a handful of fresh cilantro (chopped)
- 2 tablespoons lime juice
Instructions
- In a large ziplock bag or coverable bowl combine the mustard and the honey. Spoon ¼ cup of the honey mustard out of the bag and into a small bowl. Cover and set aside.
- Using a mallet pound the chicken breasts to a thickness of about ½ inch. Season the chicken on both sides with salt and pepper. Place the chicken breasts into the bag and coat with the honey mustard sauce. Seal the bag and place into the refrigerator. Allow the chicken to marinate for at least 1 hour.
- To make the pico- in a small bowl combine the tomatoes, red onion, garlic, jalapeno pepper, and cilantro. Sprinkle with salt and pepper to taste. Toss with lime juice. Cover and refrigerate until needed.
- Cook the diced bacon in a medium skillet over medium-high heat until crispy. Drain on a paper towel lined plate. Reserve the bacon grease in the pan. When the bacon has cooled toss it with the Monterey jack cheese in a medium bowl.
- Lightly grease the grates of an outdoor grill. Reduce the heat to low on one side of the grill and keep the heat at medium on the other side.
- Push a toothpick horizontally through the onion slices to hold the rings together while cooking. Brush the onion slices with the reserved bacon grease and place them onto the cooler side of the grill.
- Remove the chicken from the marinade and place the chicken on the hotter side of the grill. Grill the chicken for about 5 minutes to get a nice char. Flip the onion onto the other side. Baste the chicken with the reserved ¼ cup of honey mustard sauce. Cover and cook for another 5 minutes.
- Remove the onion slices from the grill and transfer the chicken over to the cooler side of the grill. Carefully separate the onion rings and place them on top of the chicken breasts.
- Top each chicken breasts with some of the bacon and Monterey jack mixture. Cover and cook until the cheese has melted and the chicken is fully cooked (the internal temperature has reached 165 Degrees F.).
- Top with pico de gallo for serving.
Nutrition
- Serving Size:
- Calories: 484
- Sugar: 27.2 g
- Sodium: 2427.5 mg
- Fat: 25.2 g
- Carbohydrates: 36.6 g
- Protein: 23.1 g
- Cholesterol: 77 mg