Balsamic Grilled Chicken with Spicy Bacon Glaze
- 4 chicken breasts, left whole or cut into thick strips diagonally
- 1/3 cup balsamic vinegar
- 3/4 cup olive oil or vegetable oil
- 3 tablespoons brown sugar
- 2 tablespoons steak seasoning
- 6 slices bacon, chopped
- 3/4 cup honey
- 3 tablespoons worcestershire sauce
- 1 tablespoon hot sauce
For the glaze:
- In a large ziplock bag, squish together 1/3 cup balsamic vinegar, 3/4 cup oil, 3 tablespoons brown sugar, and 2 tablespoons steak seasoning. Add the chicken breasts. Seal and refrigerate for a few hours (up to a couple of days)
- Preheat your grill to medium-high heat.
- Make the glaze. In a large pan, cook the bacon until it is crisp, then remove to a paper-towel-lined plate and let cool. If you didn't chop it, crumble it now. Set aside.
- Drain the grease from the pan, but don't clean it. Add the honey, worcestershire sauce, and hot sauce. Let bubble over medium heat. Once it is bubbly, add in the chopped bacon. Stir and cook for 1-2 minutes until it has thickened lightly, then remove from heat. The glaze will continue to thicken as it cools down.
- Grill the chicken over medium-high heat. Discard the marinade, 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.
- Serve topped with the bacon glaze. I like to serve this with grilled veggies on the side, like tomatoes and baby bell peppers.
(recipe and photo from the Food Charlatan)