I was looking around on some of my favorite food blogs for something fabulous to tweak and cook outside. I came across this delicious looking chicken dish on The Girl Who Ate Everything. Chicken, bacon, cheese, it sounded great. So I took off trying to give it my own outdoor cooking twist and ended up with something that tasted as delicious as it looked.

To cook this dish, I started off with a marinade made of soy sauce, honey, Worcestershire sauce, minced garlic, and salt and pepper. I mixed all that together and added to a large zip lock bag along with the chicken breasts.

While the chicken was marinating, for an hour, I also got a cedar plank soaking in water. The easiest way for me to do that is using a cooler that I have which is the right size to hold the cedar plank.   I covered it with about 4 inches of water and put a brick on it to hold it down.  Like the chicken, the plank also needed to soak for about an hour.

While the chicken and the plank were soaking, I got to work on the toppings for the chicken.  I cut some bacon strips into small pieces, and started them frying in a cast iron skillet on my grill side-burner.

I also diced up some green onions, and some tomatoes from my garden. It's getting late in the season so it was nice to use them and they added some great color to the dish.

After the hour was up I put the chicken pieces on my hot grill and started grilled both sides of the chicken.

While on the second side, I took the cedar plank out and put it on the grill, turning the heat down where the plank was. You want to "season " the side you'll cook on.  I've found that if I don't turn the heat down I have a good chance that the plank will catch on fire. Don't want that!  So down the heat went, and on the grill went the cedar plank.

If you haven't cooked with cedar planks before they can add a distinctive flavor to many dishes. Grilled salmon on cedar planks is famous, but you can also do many other dishes for additional flavor including hamburgers, chicken, and vegetables. As the cedar plank steams and starts to smoke, your food will gather a subtle cedar flavor which adds another layer of tastiness to your dish.

When the cedar plank was ready to go I flipped it over and put the chicken on top of it.  The idea here is to finish cooking the chicken on the cedar planks and then add the toppings that will be the capstone for the Monterey chicken.

I monitored the temperature of the chicken and when I was getting close to 160 I slathered the top with a generous brushing of barbecue sauce.

Next I topped each chicken breast with the diced green onions, the tomatoes, and the bacon. I then generously sprinkled each chicken breasts with shredded Monterey jack cheese.

The lid went down while I waited for the cedar to finish doing its thing and for the cheese to melt.  Voila!  You have grilled smoked planked Monterey chicken!

Now for the taste test. The chicken had a great flavor and the toppings gave that little extra something to this dish to put it over the top. Delicious! Thanks to Christy from The Girl Who Ate Everything for this fabulous dish that was the start of my dinner tonight with my own outdoor cooking twist added. If you haven't checked out her website. please go to The-Girl-Who-Ate-Everything.com and see the fabulous delicious dishes that she has there.

By the way, as I said above, I also did some John Wayne Beans to go with this dish and also cooked a decadent dessert in the Dutch oven--Caramel Brownies.  You won't want to miss that!  Posts coming soon!

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