BALSAMIC GRILLED CHICKEN WITH SPICY HONEY BACON GLAZE

Steps:

• In a large ziplock bag, squish together 1/3 C balsamic vinegar, 3/4 C oil, 3 T brown sugar, and 2 T steak seasoning. Add the chicken thighs or salmon filets. Seal and refrigerate for a few hours. (If you are marinading salmon filets, grill them after 1-2 hours at the longest or it will get mush. If you are doing chicken, you can do it 2-3 days in advance if you want.)
• Preheat your grill to medium-high heat.
• 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
• Drain the grease from the pan, but don't clean it. Add the honey, Worcestershire sauce, and hot sauce. Let it bubble oer medium hat. 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
• Brush the grill with oil to prevent sticking. Grill the chicken or salmon over medium-high heat. Baste the chicken with the glaze. Discard the marinade or use it to brush the fresh veggies you are grilling. 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.