Balsamic Grilled Chicken with Spicy Honey Bacon Glaze

Name: Balsamic Grilled Chicken with Spicy Honey Bacon Glaze
Prep time: 15 min
Cook time: 6 min
Total time: 2 h 21 min
Yield: 4 Servings
Ingredients: 4 chicken breasts*; 1/3 cup balsamic vinegar; 3/4 cup olive oil; 3 tablespoons brown sugar; 2 tablespoons steak seasoning; 6 lices Bacon; 3/4 cup honey; 3 tablespoons Worcestershire sauce; 1 tablespoon hot sauce

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Chill Time
2 hrs
Total Time
2 hrs 21 mins
Servings
4 Servings
Calories
678 kcal
Course
Main Course
Cuisine
American

Balsamic Grilled Chicken with Spicy Honey Bacon Glaze

Whitney Jenkins

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This grilled chicken is SO full of flavor from the marinade. A quick 4-ingredient glaze tops it off. Oh, did I mention the spicy honey and bacon?

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Ingredients

Servings

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

For the glaze:

6 lices Bacon chopped
3/4 cup honey
3 tablespoons Worcestershire sauce
1 tablespoon hot sauce I used Frank's

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Instructions

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 breast, thighs, or salmon filets. Seal and refrigerate for a few hours. (If you are marinading salmon, grill them after 1-2 hours at the longest or it will get mushy. If you are doing chicken, you can do it 2-3 days in advance if you want.)
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 or salmon 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 for the chicken, or until it flakes tenderly with a fork for the salmon.
Serve topped with the bacon glaze. I like to serve this with grilled veggies on the side, like tomatoes and baby bell peppers. It would also be good with baked beans.

Notes

*I used 2 salmon filets and 3 chicken thighs this time when I made it. If you are doing all salmon, use 4-6 filets. If you are doing just thighs, use at least 5. It doesn't really matter, just however many you can fit in the marinade and have it cover them pretty well. The marinade is a pretty generous amount.
Source: originally from the Pioneer Woman, but I think she took the recipe down. I got the recipe from The Recipe Critic. (Update: it looks like The Recipe Critic took her blog down. But I did find the original recipe posted on The Pioneer Woman's other site, Tasty Kitchen.)

Nutrition Information

Show Details

Serving 1chicken breast Calories 678kcal (34%) Carbohydrates 69g (23%) Protein 5g (10%) Fat 45g (69%) Saturated Fat 7g (35%) Polyunsaturated Fat 5g Monounsaturated Fat 31g Trans Fat 1g Cholesterol 12mg (4%) Potassium 254mg (7%) Fiber 1g (4%) Sugar 65g (130%) Vitamin A 73IU (1%) Vitamin C 5mg (6%) Calcium 53mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 678 kcal

% Daily Value*

Serving	1chicken breast
Calories	678kcal	34%
Carbohydrates	69g	23%
Protein	5g	10%
Fat	45g	69%
Saturated Fat	7g	35%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	31g	155%
Trans Fat	1g	50%
Cholesterol	12mg	4%
Potassium	254mg	5%
Fiber	1g	4%
Sugar	65g	130%
Vitamin A	73IU	1%
Vitamin C	5mg	6%
Calcium	53mg	5%
Iron	2mg	11%