Simple Scrumptious Grilled Chicken
Yummy strips of grilled chicken tossed in a sweet, spicy bacon-spiked sauce.
Yummy strips of grilled chicken tossed in a sweet, spicy bacon-spiked sauce.
- marinade:
- 1 cup honey
- 3 tablespoons worcestershire sauce
- sauce:
- 3 tablespoons brown sugar
- 1 cup olive oil
- 6 whole boneless skinless chicken breasts
- 1/2 cups balsamic vinegar
- 2 tablespoons steak seasoning (i used montreal)
- 8 pieces thick cut bacon diced
- 1 tablespoon hot sauce
- 2 cans bush’s sweet mesquite grillin’ beans
- Carbohydrate 252.425760295565 g
- Cholesterol 821.28 mg
- Fat 71.6105700689122 g
- Fiber 0.381300007250116 g
- Protein 328.257090002628 g
- Saturated Fat 12.1364520095157 g
- Serving Size 1 1 recipe (1914g)
- Sodium 1853.0790018741 mg
- Sugar 252.044460288315 g
- Trans Fat 6.14809200188961 g
- Calories 3017 calories
Step-by-step
- Slice the chicken breasts into thick strips diagonally.
- Combine marinade ingredients in a plastic zipper bag.
- Throw in chicken, seal bag, and marinate in fridge for at least 3 hours.
- Make the sauce: Fry the diced bacon in a heavy skillet until slightly crisp.
- Remove bacon and drain on paper towels.
- Pour off and discard grease but do not clean skillet.
- Set the skillet over medium-low heat and add honey, Worcestershire, and hot sauce.
- Stir to combine and allow to bubble slightly.
- Stir in bacon, then remove from heat and set aside.
- Remove chicken from marinade and discard marinade.
- Grill chicken on both sides until completely done.
- Place into a big heatproof bowl, then pour the sauce over the chicken.
- Toss to coat.
- Serve with Bush’s Sweet Mesquite Grillin’ Beans!
Adapting for Dietary Needs
Modifying this dish for different nutritional requirements involves targeted substitutions. Liquid amino acids replace Worcestershire sauce easily for gluten-free diets if the specific brand contains no wheat. Coconut aminos provide a soy-free alternative while adding a similar umami depth. Bacon can be omitted entirely without altering the foundational marinade structure, though the finishing sauce loses its smoky saltiness. Replacing standard bacon with turkey bacon changes the rendered fat volume, requiring an extra tablespoon of neutral oil in the skillet to properly bloom the spices.
Ingredient Impact on Texture
Fresh citrus juice acts as a powerful tenderizer compared to bottled alternatives because active enzymes break down muscle fibers efficiently. Vinegar provides acetic acid instead, denaturing proteins through a different chemical pathway. Bottled vinegars offer consistent acidity levels year-round, whereas fresh citrus varies seasonally in sugar and acid content. Slicing chicken breasts diagonally increases the surface area exposed to the marinade, allowing deeper penetration during the three-hour resting window in the refrigerator.
