Grilled Bacony, Cheesy Chicken



Grilled Bacony, Cheesy Chicken

So, so good!  Serve with baked potatoes and a salad.  Or make a delicious sandwich.

  • 6 whole boneless, skinless chicken breasts
  • 1/2 cup honey
  • 1/2 cup Dijon mustard
  • Juice of 1 lemon
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 lb. thick-cut bacon, sliced in half and fried until chewy
  • 3 tablespoons reserved bacon grease
  • 2 cups grated sharp Cheddar cheese, or to taste

With a very sharp knife, cut the chicken breasts in half down the middle.  This will result in 2 chicken breast pieces that are thinner and more uniform in size.

In a large bowl, combine the honey, Dijon mustard, lemon juice, paprika and salt.  Stir to combine.

Add the chicken to the marinade and toss to coat.  Cover the bowl with plastic wrap and marinate in the fridge for 2 to 4 hours.

When you’re ready to cook the chicken, remove it from the marinade and grill it over medium-high heat, 3 to 4 minutes per side.  Brush a little bacon grease on the chicken before placing it on the grill.  (Or you can saute them in a skillet over medium-high heat if you prefer.)

When a couple of minutes of grilling time are left, lay 2 pieces of bacon onto each chicken breast.  Top with some grated Cheddar and allow it to melt on the grill.  (If you need to remove the chicken, you can finish melting the cheese under the broiler.)

Serves 8 to 12.

“Christ, the Rock, is our sure hope.”


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