Recipe Background
What will you "bee" making for dinner tonight? Well, everyone is all a-buzz about Honey-Bacon Glazed Chicken. This killer balsamic marinade concoction and homemade honey-bacon glaze grant a deep honeycomb color to the plump chicken breasts for a queenly taste. Dinner should be a drone-like meal, it deserves to be indulgently succulent and sweet like Honey-Bacon Glazed Chicken!. It's a "bee-utiful" thing!
What will you "bee" making for dinner tonight? Well, everyone is all a-buzz about Honey-Bacon Glazed Chicken. This killer balsamic marinade concoction and homemade honey-bacon glaze grant a deep honeycomb color to the plump chicken breasts for a queenly taste. Dinner should be a drone-like meal, it deserves to be indulgently succulent and sweet like Honey-Bacon Glazed Chicken!. It's a "bee-utiful" thing!
Ingredients
For the marinated chicken:
- 4 (1/3-pound) chicken breasts boneless and skinless
- 1/3 cup balsamic vinegar
- 3 tablespoons light brown sugar packed
- 2 tablespoons steak seasoning
- 1 teaspoon dried rosemary
- 2/3 cup olive oil
For the honey-bacon glaze:
- 8 slices bacon diced
- 3/4 cup honey
- 3 tablespoons Worcestershire sauce
- 1 tablespoon hot sauce
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- olive oil to taste
Directions
- Cover a cutting board with wax paper.
- Place the chicken breasts, 1 at a time, on the prepared cutting board and top them with another sheet of wax paper.
- With the flat side of a meat mallet or the bottom of a heavy pan, pound the chicken breasts to about 1-inch thickness.
- Transfer the flattened chicken breasts to a clean platter and repeat the flattening process with the remaining chicken breasts.
- In a large, wide bowl, add the balsamic vinegar, the brown sugar, the steak seasoning, and the rosemary and whisk to combine.
- While whisking vigorously, slowly stream in 2/3 cup of the olive oil into the vinegar mixture until fully emulsified.
- Add the flattened chicken breasts to the marinade mixture, turning them several times to coat.
- Cover the bowl and chill it in the refrigerator for at least 2 hours and up to 24 hours.
- In a large skillet over medium heat, add the diced bacon and cook, while stirring occasionally, until crisp, about 5-8 minutes.
- Using a slotted spoon, transfer the bacon to a paper-towel-lined plate to drain.
- Drain the excess grease from the skillet, leaving a thin layer in the skillet.
- In the same skillet over medium heat, add the honey, the Worcestershire sauce, the hot sauce, the black pepper, and the smoked paprika and cook until the mixture boils.
- Add the bacon to the glaze mixture and cook until combined and thickened slightly, about 2 minutes.
- Transfer the glaze mixture to a clean, large bowl.
- Carefully clean out the skillet.
- In the cleaned skillet over medium-high heat, add the extra olive oil.
- Transfer the chicken breasts from the marinade, shaking off the excess, and add them to the skillet with the hot oil.
- Cook the chicken breasts, turning them once, until they reach an internal temperature of 165 degrees F, about 4-6 minutes per side.
- Transfer the cooked chicken breasts to a wire rack and let them rest, about 5 minutes.
- Evenly pour the glaze mixture over the top of the cooked chicken breasts.
- Serve.
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