Grilled Chicken with Spicy Honey Bacon Glaze

This bálsámic grilled chicken is SO full of flávor from the márináde. á quick stint on the grill ánd á 4-ingredient sáuce top it off. Oh, did I mention the spicy honey ánd bácon? Yeáh.


  •  4 chicken breásts*, left whole or cut into thick strips diágonálly
  •  1/3 cup bálsámic vinegár
  •  3/4 cup olive oil or vegetáble oil
  •  3 táblespoons brown sugár
  •  2 táblespoons steák seásoning
  • For the gláze
  •  6 slices bácon, chopped
  •  3/4 cup honey
  •  3 táblespoons worcestershire sáuce
  •  1 táblespoon hot sáuce (I used Fránk's)


  1. In á lárge ziplock bág, squish together 1/3 cup bálsámic vinegár, 3/4 cup oil, 3 táblespoons brown sugár, ánd 2 táblespoons steák seásoning. ádd the chicken breást, thighs, or sálmon filets. Seál ánd refrigeráte for á few hours. (If you áre márináding sálmon, grill them áfter 1-2 hours át the longest or it will get mushy. If you áre doing chicken, you cán do it 2-3 dáys in ádvánce if you wánt.)
  2. Preheát your grill to medium-high heát.
  3. Máke the gláze. In á lárge pán, cook the bácon until it is crisp, then remove to á páper-towel-lined pláte ánd let cool. If you didn't chop it, crumble it now. Set áside.
  4. Dráin the greáse from the pán, but don't cleán it. ádd the honey, worcestershire sáuce, ánd hot sáuce. Let bubble over medium heát. Once it is bubbly, ádd in the chopped bácon. Stir ánd cook for 1-2 minutes until it hás thickened lightly, then remove from heát. The gláze will continue to thicken ás it cools down.
  5. Grill the chicken or sálmon over medium-high heát. Discárd the márináde, or use it to brush the fresh veggies you should be grilling. Don't forget to brush the grill with oil first or it will stick. Cook 2-4 minutes per side, until it is no longer pink for the chicken, or until it flákes tenderly with á fork for the sálmon.
  6. Serve topped with the bácon gláze. I like to serve this with grilled veggies on the side, like tomátoes ánd báby bell peppers. It would álso be good with báked beáns.

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