In a large zip lock bag, squish together 1/3 cup
balsamic vinegar, 3/4 cup oil, 3 tablespoons brown
sugar, and 2 tablespoons steak seasoning. Add the
chicken breast, thighs, or salmon filets. Seal and
refrigerate for a few hours. (If you are marinating
salmon, grill them after 1-2 hours at the longest or it
will get mushy. 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
Drain the grease from the pan, but don't clean it. Add
the honey, Worcestershire sauce, and hot sauce. Let
bubble over medium heat. 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 down.
Grill the chicken or salmon over medium-high heat.
Discard the marinade, or use it to brush the fresh
veggies you should be grilling. Don't forget to brush
the grill with oil first or it will stick. 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
Serve topped with the bacon glaze. I like to serve this
with grilled veggies on the side, like tomatoes and baby
bell peppers. It would also be good with baked beans.
*I used 2 salmon filets and 3 chicken thighs this time
when I made it. If you are doing all salmon, use 4-6
filets. If you are doing just thighs, use at least 5. It
doesn't really matter, just however many you can fit in
the marinade and have it cover them pretty well. The
marinade is a pretty generous amount.