alex d'onofrio's monterey chicken

This winning recipe is sure to delight.  Alex entered our recipe contest and won.

  • Chicken

  • seasoned with Texas style rub.

  • Seared on both sides for 4 minutes. Pulled at 160 degrees. Poured tangy bbq sauce on top. Added Colby jack cheese, broiled until melted, then added crumbled bacon and Pico de Gallo.

  • For the bacon

  • sprinkled with brown sugar and Texas rub. Roasted for 15 minutes at 425. Crumbled when done

  • Pico de gallo

  • 4 vine-ripe tomatoes, chopped

  • 1/2 medium red onion, chopped,

  • 2 green onions, white and green parts, sliced

  • 1 Serrano chile, minced

  • 1 handful fresh cilantro leaves, chopped

  • 3 garlic cloves, minced

  • 1 lime, juiced

  • 1/4 cup extra-virgin olive oil

  • 1 teaspoon kosher salt

  • Sweet potato french fries

  • store bought

  • Cooked in air fryer for 18 mins at 400 degrees

  • When done, dusted with Texas style rub and chopped cilantro. Dipping sauce is 1/4 cup mayo and 3 Tbl of sweet and smokey BBQ sauce

  • Broccoli salad

  • 1/4 cup sugar

  • 2 tablespoons white vinegar (you can substitute the sugar and vinegar with 1/4 cup Tangy Tennessee)

  • 8 oz shredded cheddar cheese

  • 1 cup mayonnaise

  • 1/2 cup optional craisins

  • 1/2 cup chopped red onion

  • 6 to 8 slices cooked crumbled bacon

  • 1 head broccoli

  • Trim off large leaves of broccoli. Remove tough stalks at end and wash broccoli thoroughly. Cut flowerets and stems into bite-size pieces. Place in a large bowl. Add crumbled bacon, onion, craisins, and cheese. In a small bowl, combine remaining ingredients, stirring well. Add to broccoli mixture and toss gently.