Balsamic Grilled Chicken With Spicy Honey Bacon Glaze Recipes

SPICY HONEY GLAZED CHICKEN RECIPE

Steps:

• In a small bowl, mix together all rub ingredients (garlic powder, chili powder, salt, pepper, cumin, paprika, and cayenne).
• Place chicken on a large platter or pan and drizzle with oil, making sure each piece is evenly coated. Sprinkle rub on top and rub it all over each piece of chicken until chicken is completely coated.
• In a grill pre-heated to medium-high heat or an oven preheated to lo broil (about 400 degrees), cook chicken for 4-5 minutes per side or until chicken is fully cooked.
• In a small bowl, mix together honey and cider vinegar (to help make the honey easier to stir, warm it in the microwave for about 10-15 seconds). Set aside 1/2 of the glaze.
• During the last minute of cooking, brush 1/2 of the glaze on both sides of the chicken. Remove chicken from grill and drizzle the remaining glaze on top, then serve.

GRILLED BALSAMIC CHICKEN BREAST

Steps:

• Whisk together balsamic vinegar, olive oil, honey, Dijon mustard, garlic, basil, salt, and pepper in a small bowl.
• Combine chicken and 1/2 of the marinade in a resealable plastic bag. Marinate chicken for 1 hour to overnight. Reserve the other 1/2 of the marinade until grilling.
• Preheat an outdoor grill for medium-high heat, to approximately 400 degrees F (200 degrees C). Lightly oil the grate.
• Remove chicken from marinade and discard used marinade.
• Place chicken on the hot grill and baste with reserved marinade. Lower grill to medium and cook until chicken is no longer pink in the center and the juices run clear, 6 to 8 minutes per side. Baste with marinade on each side when flipping chicken. Chicken should reach an internal temperature of 165 degrees F (74 degrees C). Remove chicken from grill, cover, and let rest for 5 to 10 minutes before serving.

PERFECT HONEY-BALSAMIC GLAZE

Steps:

• Whisk balsamic vinegar and honey together in a saucepan over medium heat. Cook, stirring occasionally, until mixture begins to bubble, 3 to 5 minutes.
• Stir garlic, rosemary, and garlic salt into vinegar mixture. Cook and stir until mixture starts to foam. Reduce heat to low and simmer, stirring occasionally, until glaze coats the back of a wooden spoon, 30 to 40 minutes.

GRILLED BALSAMIC CHICKEN

Steps:

• Rinse chicken, and pat dry. Place in a gallon-size zip-top plastic bag. Combine chicken broth and next 8 ingredients in a mixing bowl.
• Reserve 1/2 cup marinade; pour remaining marinade over chicken. Seal bag, and refrigerate up to 24 hours, turning occasionally.
• Grill chicken, uncovered, at medium-high for 6 minutes on each side or until cooked through, basting with reserved 1/2 cup marinade every few minutes. Done when juices run clear.

BALSAMIC GRILLED CHICKEN WITH SPICY HONEY BACON GLAZE

Steps:

• In a large ziplock bag, squish together 1/3 C balsamic vinegar, 3/4 C oil, 3 T brown sugar, and 2 T steak seasoning. Add the chicken thighs or salmon filets. Seal and refrigerate for a few hours. (If you are marinading salmon filets, grill them after 1-2 hours at the longest or it will get mush. 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 it bubble oer medium hat. 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
• Brush the grill with oil to prevent sticking. Grill the chicken or salmon over medium-high heat. Baste the chicken with the glaze. Discard the marinade or use it to brush the fresh veggies you are grilling. 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.