Honey Bacon Glazed Chicken

It’s just about summer time, which to me, means grilling!  Although sometimes the weather just doesn’t quite cooperate… bummer.  While this recipe is meant for grilling, it’s easily adaptable to cooking in a skillet, which is actually what I had to do here 🙂  This honey bacon glazed chicken is easy to make but definitely doesn’t skimp on flavor!

That glaze… OMG… you guys it is so good!  Just 4 ingredients too!  It’s sweet, spicy, sticky, and full of BACON… can it get any better?!

The marinade is awesome because you can pop the chicken in with the marinade and even if you forget about it for 2 days… it’ll be great.  Ahem, I have NO idea how I know about that… 😉

I’m not a cooking spaz, I’m just scatterbrained… I blame the kiddos 😛  I used to be able to remember everything, never had to keep a list or calendar, and I’d still never miss a thing… now… now I have lists, calendars, phone reminders… and I. Still. Forget. Stuff.  Ugh.

Okay, let’s get back to the recipe here before I forget that too lol.  The marinade is only 5 ingredients plus the chicken 🙂  I love marinades that are easy to throw together!  Just grab a big ziploc bag and add in your olive oil, balsamic vinegar, brown sugar, steak seasoning and chopped rosemary.  You can whisk it or do what I do, just twist the top of the bag so it’s sealed and shake it up like crazy.  No tools to wash 🙂  I take a fork and pierce the chicken a few times so that the marinade will really get in there.  Add the chicken to the bag and pop it in the refrigerator.  I would marinate it for at least 2 hours, but up to 2 days is fine too (cough, cough).

Sear up your chicken in a big skillet or grill them on the grill.  You want that char, no matter how you do it 🙂

If for some reason you want to skip the glaze, you can, it’ll still be a crazy good chicken meal.  I do highly recommend the glaze though 🙂

I don’t have any step by step pictures of the glaze cooking, I think I got all excited about the bacon and forgot what I was supposed to be doing 🙂

What you’re going to be doing is slicing up some bacon, then cooking it in a saucepan until crisp.  Remove it to a paper towel lined plate to drain.  You’ll want to drain off the grease, but don’t clean or wipe out the pan!  That’s pure flavor in there 🙂  Add the worcestershire sauce, honey and hot sauce, whisk together and let it boil over medium heat.  Add bacon, stir, and cook about 2 minutes.  Remove the pan from the heat and let it cool.  It’ll thicken as it cools 🙂

The glaze is just insanely good… I had some left over, and even though I wanted to literally eat it with a spoon, I resisted, and drizzled some over some of these delicious biscuits!  Talk about foods just made for each other!

The biscuits would be a great side to have with this glazed chicken, and we also like to have it with stick of butter rice, and sweet corn fritters.

I’m not kidding you guys, you may want to lick your plate clean after you’re done with the chicken!

I chose to use boneless skinless chicken breasts, but you could use thighs and it would be really delicious too!

Recipe slightly adapted from The Food Charlatan

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Honey Bacon Glazed Chicken

4.77 from 13 votes

Author: The Chunky Chef

Prep Time: 2 hours

Cook Time: 10 minutes

Total Time: 2 hours 10 minutes

Servings: 4 -6 servings

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Print Rate Pin

Marinated chicken, grilled to perfection and drizzled with a spicy honey bacon glaze. This glazed chicken will be a family favorite!

Ingredients

• ▢ 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

Instructions

• 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 and enjoy!

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Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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