Outback Steakhouse Alice Springs Chicken



4 boneless, skinless chicken breasts
Salt and pepper, to taste
Olive oil, for grilling


8 slices bacon, cooked until crispy
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
2 green onions, thinly sliced


1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon honey
1 teaspoon lemon juice
1/2 teaspoon garlic powder
Pinch of salt


1st Step – Preheat your grill to medium-high heat. Season the chicken breasts with salt and pepper on both sides.

2nd Step – Brush the grill grates with olive oil to prevent sticking. Place the seasoned chicken breasts on the grill and cook for 6-8 minutes per side, or until they are cooked through and have nice grill marks. Remove the chicken from the grill and set aside.

3rd Step – In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, lemon juice, garlic powder, and a pinch of salt until smooth and well combined. Adjust the seasoning to taste, adding more honey or mustard if desired.

4th Step – Preheat your oven’s broiler. Place the grilled chicken breasts on a baking sheet lined with foil or parchment paper.

5th Step – Spread a generous spoonful of the honey mustard sauce over each chicken breast. Top each chicken breast with 2 slices of cooked bacon, followed by a mixture of shredded Monterey Jack and Cheddar cheese.

6th Step – Place the baking sheet under the broiler and broil for 2-3 minutes, or until the cheese is melted and bubbly. Keep a close eye on the chicken to prevent burning.

7th Step – Once the cheese is melted and bubbly, remove the baking sheet from the oven. Sprinkle the sliced green onions over the top of the chicken. Serve the Alice Springs Chicken hot, with extra honey mustard sauce on the side for dipping, if desired.


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