Honey Hot Grilled Chicken

Just made this last night off of the Pioneer Woman website and it was so good!  I served it over white rice (always prefer brown, though) and grilled fresh pineapple to go with it, and it went together really well.  I would suggest grilling a vegetable to go with it next time.  The Pioneer Woman suggests serving it with beans, but I think the rice and grilled fruit and veggies combo fits it much better.  


This sort of reminds me of Native New Yorker's Honey Hot chicken sauce, and I am considering toying with this recipe and trying to make a grilled chicken hot wing sauce, maybe using some butter and hot wing sauce to toss the chicken in after it's grilled.  Jason and I had cold leftovers last night and they were delicious!  


Honey Hot Grilled Chicken


6 whole Boneless, Skinless Chicken Breasts
Marinade:
1/2 cup Balsamic Vinegar
1 cup Olive Oil
3 Tablespoons Brown Sugar
2 Tablespoons Steak Seasoning (I Used Montreal)


Sauce:
1 cup Honey
8 pieces Thick Cut Bacon, Diced
3 Tablespoons Worcestershire Sauce
1 Tablespoon Hot Sauce



Preparation Instructions

Slice the chicken breasts into thick strips diagonally. Combine marinade ingredients in a plastic zipper bag. Throw in chicken, seal bag, and marinate in fridge for at least 3 hours or overnight.

Make the sauce: Fry the diced bacon in a heavy skillet until slightly crisp. Remove bacon and drain on paper towels. Pour off and discard grease but do not clean skillet. Set the skillet over medium-low heat and add honey, Worcestershire, and hot sauce. Stir to combine and allow to bubble slightly. Stir in bacon, then remove from heat and set aside.

Remove chicken from marinade and discard marinade. Grill chicken on both sides until completely done.

Place into a big heatproof bowl, then pour the sauce over the chicken. Toss to coat.