Recipe of the Week: Balsamic Grilled Chicken with Spicy Honey Bacon Glaze

Ingredients:

  • 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
  • 6 slices bacon, chopped
  • 3/4 cup honey
  • 3 tablespoons worcestershire sauce
  • 1 tablespoon hot sauce (I used Frank’s)

Instructions:

  1. 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.)
  2. Preheat your grill to medium-high heat.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Recipe Source: Grilled Magazine (Part of the TwinStar Media Network)

Recipe of the Week: Grilled Buffalo Chicken Quesadillas

Ingredients:

  • 2 Boneless, Skinless Chicken Breasts
  • Olive Oil
  • Sea Salt And Pepper
  • ¼ cups Thinly Sliced Celery
  • 2 Tablespoons Melted, Extra Virgin Coconut Oil
  • ¼ cups Hot Sauce
  • 6 ounces, weight Nonfat Greek Yogurt
  • 1 clove Garlic, Minced
  • 2 Tablespoons Lemon Juice
  • 6 Taco-sized Corn, Brown Rice, Or Whole Wheat Tortillas
  • ½ Small Red Onion, Thinly Sliced
  • 1 cup Mild Shredded Cheddar Cheese

Instructions:

  1. Fire up an indoor grill pan or charcoal grill.
  2. Place the chicken breasts on a work surface. Drizzle with olive oil and season with salt and pepper. Grill over medium-high heat, for 4 minutes on each side, rotating 90 degrees halfway through cooking to get a nice crosshatch. Allow the chicken to rest until cool enough to touch. Finely chop the chicken and add to a mixing bowl along with the celery, coconut oil and hot sauce. Toss to combine and taste for seasoning.
  3. Meanwhile, in a medium bowl, combine the yogurt, garlic, lemon juice and ½ teaspoon sea salt. Whisk until smooth.
  4. To assemble the quesadillas, arrange the tortillas on a clean work surface. Slather one side of each with a scant tablespoon of the yogurt sauce. Arrange a thin layer of the chicken mixture on one half of the tortillas. Top with the onions and cheese. Fold the tortillas in half.
    Grill the tortillas until crispy and charred, about 2 minutes per side, rotating 90 degrees halfway through to get a nice crosshatch. Cut in half and serve alongside the remaining yogurt sauce.

Recipe Source: Grilled Magazine (TwinStar Media Network)