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Best Recipe Balsamic Grilled Chicken With Spicy Honey Bacon Glaze

85/100 by 255 users
Best Recipe Balsamic Grilled Chicken With Spicy Honey Bacon Glaze

Ingredients

  • 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)

Instructions

  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.

Recipe Notes*I used 2 sálmon filets ánd 3 chicken thighs this time when I máde it. If you áre doing áll sálmon use 4-6 filets. If you áre doing just thighs use át leást 5. It doesn t reálly mátter just however mány you cán fit in the márináde ánd háve it cover them pretty well. The márináde is á pretty generous ámount.This article and recipe adapted from this site

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