Sunday, June 12, 2016


Serves: 4-6 servings

For the marinade:
4 boneless skinless chicken breasts
1/3 cup balsamic vinegar
3/4 cup olive oil
3 Tbsp brown sugar
2 Tbsp steak seasoning
2 tsp fresh rosemary, minced (can substitute 1/2 tsp dried rosemary leaves)

For the glaze:
8 slices bacon, chopped
3/4 cup honey
3 Tbsp Worcestershire sauce
1 Tbsp hot sauce

Marinate the chicken: To a large ziploc bag, add the marinade ingredients, twist with your hand (or zip closed) and shake to combine well. Pierce chicken breasts with a fork a few times, add to bag, seal, place on a plate and refrigerate for 2 hours, or up to 2 days.

Make the glaze: Chop bacon into small slices and add to a large sauce pan. Cook until crisp, remove to a paper towel lined plate. Drain grease from the saucepan, but do NOT wipe it clean.

Add remaining glaze ingredients, whisk to combine. Heat over MED heat until it bubbles up. Add cooked bacon and cook for 2 minutes.

Remove from the heat and set aside to cool. It will thicken as it cools.

Cook the chicken: Preheat grill or large skillet on MED-HIGH heat. Add a drizzle of olive or vegetable oil and cook chicken for about 4-5 minutes per side, or until cooked through and juices run clear.

Top chicken with bacon glaze.

bacon recipe source: Amanda, The Chunky Chef (@The_Chunky_Chef), June 2015

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