Servings: 4 servings 4 small chicken breasts, boneless, skinless (1 1/2 to 2 lbs) 1/2 tsp fine sea salt 1/2 tsp freshly ground black pepper 1/2 tsp garlic powder 1 Tbsp olive oil, plus more as needed 1/2 cup BBQ Sauce, divided, preferably a sweet and thick variety 8 slices applewood smoked bacon, not thick-cut 1/2 cup shredded Monterey Jack Cheese 1/2 cup shredded cheddar cheese 1/3 cup diced tomatoes, to serve 2 Tbsp chopped green onions, to serve
Cook bacon until browned and crisp (either on the stovetop, or make either Oven-Baked Bacon or Air Fryer Bacon), so it’s ready when the chicken comes off the grill.
Pound the chicken between two layers of plastic wrap until it reaches an even thickness of about 1/2 inch. Season all over with salt, pepper, and garlic powder.
Preheat the grill or a large oiled oven-safe skillet over medium heat. Add the chicken to the preheated grill or skillet and cook on the first side until nicely browned or charred (about 3-4 minutes). Flip and brush the cooked side with barbecue sauce.
Once the chicken approaches an internal temperature of 165°F, flip it again and brush the second side with BBQ sauce. Once it reaches 165°F on a thermometer, remove from heat. If using a stovetop skillet, you can keep the chicken in the oven-safe skillet, or transfer it to a 9×13 casserole dish or rimmed baking sheet.
Brush the top of the chicken again with barbecue sauce. Top with bacon, then sprinkle with cheese. Broil for 2-3 minutes until the cheese is melted. Serve warm, garnished with diced tomatoes and chives.