Maple syrup and bacon paired with a crispy piece of chicken and grilled multicolored carrots make this dish as tasty as it looks.
Prep Time30 minsCook Time10 minsTotal Time40 mins
1 chicken breast, bone-in and skin-on
1 tsp ground summer savory for each chicken breast
fresh ground salt and pepper
3 strips thick sliced apple smoked bacon
½ cup maple syrup
1 small bunch multicolored carrots
1Rub the summer savory on the meaty side of the breast on and under the skin. Season the chicken with salt and fresh ground pepper. let sit at room temperature for 30 minutes.
2About 10 minutes before grilling, clip the greens off the carrots leaving the last half inch or so. Wash well under warm water, pat dry. Lightly coat in oil and sprinkle salt and pepper on them set aside.
3Crisp up bacon in a skillet on medium heat. Remove bacon to paper towels and crumble by hand when cool. Preheat grill to medium-high.
4While grill is preheating, in a small mixing bowl add the bacon drippings and the syrup. Whisk together to make a syrup glaze, use this and a brush when grilling.
5Grill the chicken on medium-high turning occasionally until done, about 10 minutes. Liberally brush syrup glaze on chicken to keep it moist. There is a lot of sugar in the glase so if you get flare-ups use indirect cooking and keep the lid down to finish the chicken. Cook till the internal temperature is 165°. Remove from heat and tent under foil for 10 minutes.
6Grill the carrots for about 3 minutes per side, brushing with the glaze.
7Once the carrots are tender put on a plate with the chicken and sprinkle the bacon crumbs over the chicken. Add a drizzle of glaze to the top of the chicken.
Ingredients
1 chicken breast, bone-in and skin-on
1 tsp ground summer savory for each chicken breast
fresh ground salt and pepper
3 strips thick sliced apple smoked bacon
½ cup maple syrup
1 small bunch multicolored carrots
Directions
1Rub the summer savory on the meaty side of the breast on and under the skin. Season the chicken with salt and fresh ground pepper. let sit at room temperature for 30 minutes.
2About 10 minutes before grilling, clip the greens off the carrots leaving the last half inch or so. Wash well under warm water, pat dry. Lightly coat in oil and sprinkle salt and pepper on them set aside.
3Crisp up bacon in a skillet on medium heat. Remove bacon to paper towels and crumble by hand when cool. Preheat grill to medium-high.
4While grill is preheating, in a small mixing bowl add the bacon drippings and the syrup. Whisk together to make a syrup glaze, use this and a brush when grilling.
5Grill the chicken on medium-high turning occasionally until done, about 10 minutes. Liberally brush syrup glaze on chicken to keep it moist. There is a lot of sugar in the glase so if you get flare-ups use indirect cooking and keep the lid down to finish the chicken. Cook till the internal temperature is 165°. Remove from heat and tent under foil for 10 minutes.
6Grill the carrots for about 3 minutes per side, brushing with the glaze.
7Once the carrots are tender put on a plate with the chicken and sprinkle the bacon crumbs over the chicken. Add a drizzle of glaze to the top of the chicken.
Maple Bacon Glazed Chicken and Carrots
