Honey Bacon Glazed Chicken (Print Format)
Tender chicken, marinated and finished with a sticky honey bacon glaze for the ultimate sweet-savory dish.
# Ingredients:
→ Marinade
01 -
1/3 cup balsamic vinegar
02 -
3 tablespoons packed light brown sugar
03 -
2 tablespoons steak seasoning
04 -
1 teaspoon dried rosemary
05 -
2/3 cup olive oil
06 -
1 1/2 pounds boneless skinless chicken breasts (about 4 breasts)
→ Honey bacon glaze
07 -
8 slices bacon, diced
08 -
3/4 cup honey
09 -
3 tablespoons Worcestershire sauce
10 -
1 tablespoon hot sauce (e.g., Cholula)
11 -
1/2 teaspoon black pepper
12 -
1/2 teaspoon smoked paprika
# Steps:
01 -
Place a chicken breast between two sheets of wax paper. Use the flat side of a meat mallet to pound the chicken to about 1 inch thick. Repeat with remaining chicken breasts.
02 -
In a wide bowl, whisk together balsamic vinegar, brown sugar, steak seasoning, and rosemary while pouring in olive oil. Add chicken breasts, turning them multiple times to coat in the marinade. Cover and chill in the refrigerator for at least 2 hours, or up to 24 hours.
03 -
In a large skillet over medium heat, cook diced bacon until crisp. Remove to a plate lined with a paper towel and drain excess grease from the skillet without wiping it clean. Add honey, Worcestershire sauce, hot sauce, black pepper, and smoked paprika, stirring while cooking over medium heat until it comes to a boil. Return cooked bacon to the skillet and cook for an additional 2 minutes. Remove from heat, transfer the glaze to a separate container, and let it thicken as it cools. Clean the skillet.
04 -
Heat the cleaned skillet over medium-high heat and add a drizzle of oil. Add marinated chicken breasts, shaking off excess marinade before placing in the skillet. Cook for 4-6 minutes per side until cooked through, reaching an internal temperature of 165°F.
05 -
Let the chicken rest for 5 minutes before serving, drizzling generously with the honey bacon glaze. Alternatively, pour the glaze into the skillet with the chicken before serving.
# Tips:
01 -
For a more traditional flavor, use fresh rosemary in the marinade (about 3 teaspoons minced). Omit black pepper and smoked paprika from the glaze for the original 2015 version.