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Citrus Pepper Bacon Chicken Cheeseburgers because Ken loves cheeseburgers or anything with cheese and bacon. Patti wanted to make the burgers a little healthier and she loves chicken. These were super simple and full of flavor. A definite for our next camping or tailgating adventure.
I think the Briggs Citrus Pepper Seasoning just set these on Fire! They were so good that I have already called some friends to come over for dinner next week!!! And it’s so easy to do…
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
Ingredientes
- 4 boneless, skinless chicken breasts
- 8 slices thick cut pepper bacon, cooked
- Briggs Citrus Pepper Seasoning, to taste
- 8 slices Havarti cheese, or your favorite
- 1 cup our Citrus Mayo: 1 cup our garlic mayo mixed with ¾ teaspoon Briggs Citrus Pepper Seasoning
- Link for Garlic Mayo,
Direcciones
- Cooking Directions: Citrus Pepper Bacon Chicken Cheeseburgers
- If you are going to do the Citrus Mayo do it first and put it back in the fridge to get happy.
- Preheat the Grill Grates to 400* (205c).
- Spray the chicken with a cooking oil to help with browning, we use “Duck Fat” (Our Store) and generously sprinkle Briggs Citrus Pepper seasoning on both sides of chicken. That’s it, you’re ready for the grill.
- For these we just bought the frozen package of chicken breasts because they are about the right size right out of the bag for a burger. That said they are all different sizes and their cooking times will vary a bit. So, you want to cook by temp rather than time. You want to look for a temp around 165* (72c) for these. Add your cheese the last few minutes of your cook. I did these for 20 minutes with a quarter every 5 minutes and flipping then at 10 minutes.
- When your chicken reaches an internal temperature around 165* (72c) pull it off. U.S.D.A. safe is 160* (70c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer (Our Store)for checking meat temps.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 46g | |
| Recipe makes 4 servings | |
| Calories 51 | |
| Calories from Fat 5 | 10% |
| Total Fat 0.57g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 30mg | 1% |
| Potassium 118mg | 3% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 10.66g | 17% |
