Alice Springs Chicken
A delicious and hearty dish inspired by Outback Steakhouse, featuring grilled chicken, honey mustard sauce, sautéed mushrooms, crispy bacon, and melted cheese.
Ingredients
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 1 cup honey mustard marinade homemade or store-bought
Toppings
- 8 oz mushrooms sliced
- 6 slices bacon cooked and crumbled
- 1 cup cheese shredded Monterey Jack or Cheddar
Honey Mustard Marinade
- 1/2 cup honey
- 1/4 cup Dijon mustard
- 2 tbsp apple cider vinegar
- 2 cloves garlic minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Mix all marinade ingredients in a bowl and coat the chicken. Marinate for at least 30 minutes or up to 24 hours.
- Preheat the grill to 375-400°F (190-205°C). Grill chicken for 4-5 minutes per side until seared.
- Lower heat to 325-350°F (165-175°C) and continue cooking for 10-15 minutes until internal temperature reaches 165°F (74°C).
- While the chicken is grilling, cook bacon in a skillet until crispy. Remove and crumble.
- In the same skillet, sauté sliced mushrooms in bacon grease until tender.
- In the last 5 minutes of grilling, top each chicken breast with sautéed mushrooms, crumbled bacon, and shredded cheese.
- Cover the grill or use indirect heat to melt the cheese completely.
- Remove from grill and let rest for 5 minutes before serving.
Notes
For an extra smoky flavor, use a grill pan on the stovetop and finish in the oven.