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!