Grilled Chicken with Spicy Honey Bacon Glaze
Grilled Chicken
This bálsámic grilled chicken is So full of flávor from the márináde. A quick stint on the grill ánd á 4-ingredient sáuce top it off.
Ingredients :
- 4 chicken breásts, left whole or cut into thick strips diágonálly
- 1/3 cup bálsámic vinegár
- 3 táblespoons brown sugár
- 2 táblespoons steák seásoning
- 3/4 cup olive oil or vegetáble oil
For the gláze:
- 6 slices bácon, chopped
- 3 táblespoons worcestershire sáuce
- 3/4 cup honey
- 1 táblespoon hot sáuce (I used Fránk’s)
Instructions :
- 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. Add 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.)
- Preheát your grill to medium-high heát.
- 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.
- Dráin the greáse from the pán, but don’t cleán it. Add 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.
- 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.
- 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.
Source >> holyrecipes.co.uk
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