Grilled Chicken with Bacon, Blueberry and Caramelized Onion Jam
By 
You’ll Need
- 1 lb bacon, finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup blueberries
- ½ cup brown sugar
- ⅓ cup coffee
- ¼ cup pure maple syrup
- 2 Tbsp cider vinegar
- 4 chicken breasts
- 2 Tbsp Dijon mustard
- 1 tsp kosher salt
- 1 tsp fresh ground pepper
Prep and Cook
- Cook bacon over medium-high heat until all the fat has been rendered.
- Transfer bacon to a paper towel-lined plate and pat excess fat off bacon. Drain fat from the pan leaving 1 tablespoon. Reduce heat and add onions and garlic, and cook until translucent and soft, approximately 10 minutes.
- Add blueberries, brown sugar, coffee, maple syrup and cider vinegar to the pan and bring to a boil. Reduce heat and simmer uncovered for 45 minutes.
- Wash and pat chicken breasts dry with paper towel. Spread a small amount of Dijon mustard over each piece and season with salt and pepper. Grill or bake in the oven at 375 degrees F until golden brown and juices run clear, about 45–60 minutes.
- To serve, spoon a large dollop of the bacon jam over each chicken breast.
What happens with all that bacon? Does it go back into the jam? If not, why on earth would you cook an entire lb to get 1 tablespoon?
I’m with Susan…it says finely chopped bacon in the ingredients list but it never says when to add it back in. Somewhere in the middle of the jam simmering? Or do you sprinkle it on top of the stuff to serve?
Thank you, ladies! I apologize for the omission in the recipe. Add the bacon back to the pot when you add the blueberries and remaining ingredients. We’ll update the recipe as soon as possible.