If you want flavor that hits old school comfort with a kick, this Alice Springs Chicken is your new go-to. Tender, rub-seasoned chicken topped with bacon, gooey cheese, and mushrooms, all brought together by a mustard sauce that balances rich and zesty. It’s the kind of dish that tastes like care in every bite—and worth seconds.
Alice Springs Chicken
Rated 5.0 stars by 1 users
Category
Barbecue
Cuisine
American
Author
Lane’s BBQ
Servings
3-4
Prep Time
15 minutes
Cook Time
30 minutes
Turn your dinner into something memorable with our Alice Springs Chicken. Think juicy chicken breasts, wrapped in smoky bacon, topped with melty Monterrey Jack and sharp cheddar, and kissed with mushrooms and Lane’s tangy Southbound Carolina Mustard sauce. It’s everything your tastebuds crave, served up with bold flavor and just the right amount of flair.
Ingredients
-
Applewood Rub
-
Southbound Carolina Mustard Sauce
-
3 Pack Chicken Breast
-
Pack of Bacon
-
Monterrey Jack Cheese
-
Sharp Cheddar Cheese
-
White Mushrooms
Directions
Marinate your chicken in ¼ cup of Southbound Carolina Mustard Sauce in a zip-lock bag for 4-6 hours
Cook bacon in strips, however you like, seasoned with Applewood rub, and set aside
Sauté mushrooms in a pat of butter and set asideSetup grill/oven to 325 - Remove from marinade and season with Applewood Rub. Place on grill and cook flipping every 6-8 minutes until the internal temperature reaches 160-165 (Remove and let rest) Just look out for charring if your grill starts to get too hot. It was roughly 20 minutes - BUT always cook to internal temperature.
- if using oven, place chicken on a baking sheet (with foil) and bake for 30-40 minutes - remove when internal temp reaches 160-165In a baking dish place the cooked chicken, 2 slices of bacon, mushrooms, drizzle with Southbound Carolina Mustard sauce (to your liking), and shred a cup of Monterrey jack and a cup of sharp cheddar cheese evenly over the top of the chicken breasts. Bake at 350-400 until the cheese is melted. Remove and enjoy!
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