grilled chicken wrapped in bacon, and smothered in a sweet honey mustard & pineapple marinade
While I am bundled up and braving a windy and rainy winter in Australia all of my friends in America are enjoying the beach and barbecues. I don’t get jealous easily… ok, maybe I do when it comes to the weather, so I did what any other food lover would do – whip up a delicious summer grilled chicken from the comforts of my warm kitchen.. and just in time for the 4th of July!
This is the last recipe I cooked in my sharehouse of four boys, so you can imagine how messy our kitchen always was and how important it was to keep it clean (not just for the food photos). In addition working with raw chicken and bacon for this recipe it is really important to practice good hand hygiene and keep things clean and germ free.
Once I got the workbench cleaned up and my hands washed with my favorite foaming hand soap I got right down to work slicing my chicken in half and mixing up the marinade for the chicken, aka the sunshiney part.
The sunshine marinade is simply made by mixing together a tablespoon of brown sugar with a quarter cup of Dijon mustard and quarter cup of pineapple juice until the sugar dissolves in the liquid.
If you’ve ever traveled between Australia and America or lived in both countries you’ll notice that the bacon is different. The American version of this Sunshine Chicken recipe calls for eight pieces of bacon, but I ended up using about twelve pieces of slightly shorted/fatter Australian streaky bacon so that I was able to get bacon in every bite of chicken. You can use as much or as little bacon as you like, but in my opinion, you can never have enough bacon!
Make sure to secure the bacon to the chicken breast using toothpicks so that you don’t lose any bacon while you are marinating or rotating the chicken on the grill.
Before placing my pan under the broiler, I gave it a brush over with a small portion of the marinade. I grilled the chicken breast up for about twenty five minutes rotating and basting it every five minutes.
The Sunshine Chicken is quick and easy to make and tastes delicious! If it’s not the dead of winter you can easily grill these chicken breasts outside following the same recipe, and is perfect for 4th of July grilling!
I also can’t help but to tell you how badly I want to stick a piece of sunshine chicken on a sandwich roll with fresh lettuce, tomato, and a squirt of mayo and make the ultimate grilled chicken sandwich!
- 1/4 cup pineapple juice
- 1/4 cup dijon mustard
- 1 tbsp. brown sugar
- 4 chicken breast fillets
- 8-12 slices bacon
- In small bowl combine pineapple juice, dijon, and brown sugar. Mix well and set aside.
- Cut each chicken breast in half crosswise. Wrap with a slice or two of bacon and secure with a toothpick.
- Place chicken on hot grill or under the broiler. Baste with mustard mixture and rotate every five minutes to ensure even cooking. Grill for 25 minutes or until chicken is done.