Grilled Bacon-Wrapped Chicken with Orange Blossom Honey Mustard Glaze
Prep time
Cook time
Total time
Recipe by:
Serves: 4
  • 1 cup orange blossom honey
  • 1 tablespoon Grand Marnier orange liqueur (optional)
  • ½ cup Creole mustard or coarse-grained mustard
  • 2 tablespoons chopped fresh rosemary
  • 4 large boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon Cajun seasoning
  • 12 asparagus spears, woody ends removed
  • 1 pound Havarti cheese, grated
  • 1 pound smoked bacon
  1. Preheat the outdoor gas grill on medium heat.
  2. In a saucepan on medium heat, add the honey, Grand Marnier, mustard, and rosemary. Stir together and combine. Cook until the honey has melted, and the mustard is thoroughly infused. Remove from the heat and let stand at room temperature.
  3. On a cutting board lined with plastic wrap, place a chicken breast and cover with another piece of the plastic wrap. With a meat mallet or a heavy saucepan, pound the chicken until flattened out. Repeat with all chicken breasts.
  4. On a baking tray lined with aluminum foil, place the four flattened chicken breasts. Sprinkle generously with salt and pepper and Cajun seasoning. In the center of each breast, place 3 asparagus spears and top with a liberal sprinkling of grated cheese. Roll the breast up and place bacon strips across each breast until covered. Secure with toothpicks.
  5. Move the tray to the outdoor grill. Place on the grates and grill the chicken, rotating periodically, until the bacon is crisp and the chicken almost completely cooked, about 15 minutes. Open the cover and brush on all sides with the honey mustard glaze. (Note: If the asparagus tips start to burn, this is when you should wrap the ends with foil while the chicken continues cooking.) Turn the fire down and continue grilling for another 10 to 15 minutes until the glaze is browned and the sugars caramelized. Be careful not to burn the glaze.
  6. Remove from the grill and serve immediately with the remaining glaze on the side along with mashed potatoes.
The crispy texture of the cooked bacon contrasts sharply with the creamy, cheesy stuffing and shields the breast meat from dryness. I like how the Grand Marnier elevates the scent and flavor of the orange, but it can easily be eliminated. The bite of the Creole mustard is a whole grain contrast to the sweet honey, so I highly recommend going with a tart mustard versus a sweeter Dijon-style variety. Watch your fire, and if the asparagus tips start to burn, then wrap the ends with foil while the chicken continues cooking.
Recipe by Acadiana Table at /?p=5081