Grilled Bacon Wrapped Chicken Breasts with Balsamic Reduction
Wow! Are these ever good! Brine your chicken if you have the time, wrap them in bacon and grill them! Then drizzle with a sweet, sticky, balsamic glaze!
- 3 cups of water or enough to cover chicken
- 2 Tbs of brown sugar
- 1 Tbs of kosher salt
- 1 Tbs of pepper
- 2 tsp of granulated or fresh chopped garlic
- 2 boneless, skinless chicken breasts
- 6 pieces of bacon
- fresh herbs, thyme or rosemary sprigs to tuck under the bacon
- 1/2 cup of balsamic vinegar
- 1 Tbs of honey
- 1 bay leaf, for glaze
- fresh thyme sprig, for glaze
- pinch of salt
Brine the chicken if you have the time: Place the breasts in a large ziplock with enough water to cover, then add 2 Tbs of brown sugar, 1 Tbs of salt, 1 Tbs of pepper and 2 tsp of granulated or fresh chopped garlic. Let marinate for a few hours or overnight. If not brining, just sprinkle the breasts with 1 tsp of salt and pepper before wrapping with bacon.Remove from the brine and pat dry. Wrap the bacon tightly around the chicken, securing it with toothpicks, cut the bacon to fit. Tuck the herbs sprigs under the bacon. Prepare your grill for indirect heat, place the coals all on one side. Place the chicken on the side without coals and grill with the lid on for 35 – 40 minutes, turning once.While the chicken is cooking, make the balsamic glaze, in a small saucepan over low heat, add the balsamic, honey, bay leaf, thyme and salt. cook until reduced by half, it should take about 10 – 15 minutes.Remove the chicken from the grill, remove the toothpicks and drizzle on the balsamic glaze! YUM!