This grilled chicken is SO full of flavor from the marinade. A quick stint on the grill and a 4-ingredient sauce top it off. Oh, did I mention the bacon? Yeah.
I had cancer once a couple years ago, but it’s not what you think. This is one of those topics I feel kind of awkward bringing up because when people hear the word “cancer” they automatically think of chemo and hospitals and shaved heads, and the alarm and pity are immediate and profuse.
And don’t get me wrong, it’s not that I wasn’t worried. I mean who wants cancer? Especially when you’re only 24? Melanoma is pretty common with older folks, whose skin has simply been used up after 80 years of wear and tear. But me? Young, sunscreen-loving, lily-white me?
I had outpatient surgery to have the melanoma removed from my upper back and that was that. The end.
It’s strange. It’s not like it weighs on me. All I have to do is see a dermatologist every year. At my checkup today the worst I heard was that I apparently have dandruff. For real. She’s like, “Use Neutrogena, it will help.”
Dandruff? Are you kidding me? It’s like they’re desperate to diagnose me with something, because I barely have any moles left for them to examine. My skin looks great, they say.
Maybe I should just start referring to it as my Dandruff Surgery that I had that one time. And I have to get a checkup every year to make sure I don’t need anymore Dandruff Surgery. So next year when I talk about my dandruff doctor, who will hopefully still be just a dandruff-finding doctor and not a cancer-finding doctor, you’ll know not to worry too much.
Balsamic Grilled Chicken with Spicy Honey Bacon GlazeServes 4-6 adjust 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 slices bacon, chopped
- 3/4 cup honey
- 3 tablespoons worcestershire sauce
- 1 tablespoon hot sauce (I used Frank's)
- 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.
by The Food Charlatan