BBQ Smothered Chicken

  • Serving Size: 2
  • Difficulty

Smothering Mix Ingredients
4 Strips Pork Bacon
1 Ea Yellow Onion
1 Ea Red Bell Pepper
2 tsp Canola Oil
1 Cup Mushrooms, trimmed and thinly sliced
1/2 Cup Tomato, top of core removed, cut in 1/4” dice

Assembly Ingredients 
2 x 6 oz Chicken Breasts, boneless and skinless
1 Tbsp Canola Oil
2 Tbsps Twist’d Q™ Sweet Mesquite Chicken Rub (Currently in stores as American Royal Chicken Rub)
1/2 Cup Smothering Mix* – see recipe above
4 Ea. Pepper Jack Cheese, sliced
1/4 Cup of your favorite BBQ sauce

Smothering Mix Directions

  1. Slice bacon into ¼” wide strips lengthwise and then cross cut into 1/4” squares.
  2. Peel and trim the yellow onions and cut into 1/4” dice.
  3. Stem and seed red bell pepper and cut into strips 1/4” wide.
  4. Heat the Canola oil in a sauté pan over medium heat.
  5. Add the onions and bacon and sauté until lightly caramelized, turning as needed.
  6. Add the red bell pepper, mushrooms, and sauté, stirring frequently until the liquid released by the mushrooms has evaporated.
  7. Stir in the tomatoes.
  8. Remove from direct heat and reserve.

Assembly Directions

  1. Pre-heat the grill.
  2. Pre-heat the oven to 350º degrees Fahrenheit/175º Celsius.
  3. Place chicken breasts on the baking pan.
  4. Lightly brush both sides of each breast with some Canola oil.
  5. Generously season both sides of each breast with Sweet Mesquite Rub.
  6. Place the breasts on the grill.
  7. Grill the breasts, turning with tongs as needed until they reach an internal temperature of 160º Fahrenheit/70º degrees Celsius.
  8. Place breasts, breast side up on the second baking pan.
  9. Spoon the warm Smothering Mix* over each breast.
  10. Cover each breast with 2 slices of Pepper Jack cheese.
  11. Place the baking pan in the oven and melt cheese.
  12. Transfer the Smothered Chicken* to plates using the spatula.
  13. Serve with your favorite BBQ sauce on the side.


  • Aluminum saucepans react negatively with vinegar or citrus juices and produce off flavors. Use stainless steel pans wherever possible.
  • Temperature Check by inserting a meat thermometer into the thickest area of the breast.

Patrick McDonnell Photography