Chicken marinated in a maple Dijon sauce, wrapped in bacon. Served with grilled peppers and sweet onions.
One of my favorite things to do in the kitchen is experiment with different flavors. If you’ve read my Honey Balsamic Pulled Pork post you might have already guessed. A mix of sweet with a bit of tang. Citrus-y flavors swirled up in spice. One of my culinary professors opened my eyes to the world of mixing flavors. When he was in a good mood and everything in the kitchen was under control, he’d start whipping up some of his own concoctions to share with the class. One day he made a pineapple and black pepper sorbet. Yeah, not your ordinary sorbet, but it swept me right off my feet. That sorbet awakened the little flavor fairy inside me. I sat in the corner and licked the bowl. No shame.
Now I normally don’t care for Dijon. It makes my nose want to curl up, if that’s even possible. But when there’s maple to tame that beast of a flavor, it is DI-wait-for-it-VINE. And we all know that anything wrapped in bacon is going to be good. Because bacon…
And here I go again, not giving you step by step pictures. I am telling when I get in the zone, I am usually enjoying myself and totally forgetting to take pictures or I am trying to get things done fast while my children pick fights in the next room. Usually its the latter. So cut up the chicken, whip up the marinade and pour it on the chicken. Wrap in bacon. Stick on a skewer and grill. Done and done. Even if this a little over done, don’t worry. The bacon will keep the chicken moist. My four year old inhaled his chicken and asked for more. Something I was not expecting. In fact, I wish I had made more because I inhaled my serving too.
- 2 large chicken breasts
- 1 lb bacon
- 1/2 cup maple syrup
- 1 TBSP Dijon mustard
- 1 tsp salt
- 1 tsp pepper
- Cut up chicken into 1 to 1 1/2 inch size cubes and place in a large baggie.
- Combine maple syrup, Dijon mustard, salt and pepper. Add to baggie with chicken.
- Let marinate for at least 2 hours in the refrigerator.
- Cut bacon strips into thirds. Wrap chicken bits with bacon an stick on a skewer. If there is any left over chicken, I stick it on the skewer and cook it up anyways. Its still good!
- Grill over medium to low heat, turning occasionally, until juices run clear, about 20 minutes. (Too high of heat will burn the bacon and the chicken will be under cooked. Low and slow works best for this.)
*Recipe adapted from Will Cook for Smiles
As I mentioned grilling is a big part of my family. It has saved us in a lot of predicaments and has made some of the best dishes imaginable. Grilling is a magical way to make dishes in a unique setting where the fire literally roasts your food instead of an electric coil in the oven. Fire can really bring out flavors in most foods and creates a unique taste. That is my short plug and I recommend that everyone try to grill at some point.
If you have never grilled, begin now, and if you grill infrequently try something new. You will learn to love it as you give it more time. The type of grill and brand we use in our home is a Char-Broil Classic 4 Burner Gril and yes this is an affiliate link. Don’t feel like this is the only option either but look for something that will suit your needs.