What's for Dinner? Maple Mustard Grilled Chicken

Broiled maple mustard (and bacon!) glazed chicken and salad with maple-balsamic dressing.

(And a mental note to remember to refill the tank on the grill, so I can grill this next time.)

3 Tbsp. olive oil, divided 

2 shallots, diced
⅓ C maple syrup
3 Tbsp. spicy brown mustard
1 tsp. apple cider vinegar
1 garlic clove, minced
1/4 tsp. freshly ground black pepper, divided
1/4 tsp. sea salt, divided
1 slice of bacon, cooked and diced
1 lb. boneless skinless chicken breasts

In a small saucepan over medium heat, heat 1 Tbsp. olive oil and saute shallot until translucent. Add maple syrup, mustard, vinegar, garlic, 1/8 tsp. black pepper, and 1/8 tsp. salt. Cook on medium heat, stirring occasionally, until glaze just comes to a boil, then remove from heat. Stir in bacon pieces.

Pat chicken dry with paper towel. Brush both sides of each piece with 1 Tbsp. olive oil and season both sides generously with remaining salt and pepper.

Brush grill grates with remaining 1 Tbsp. olive oil. Place chicken on the grill over medium high heat, cover and cook undisturbed until grill marks appear, about 2-3 minutes. Turn the breasts over and brush with some of the glaze. Cover the grill and continue to cook until the chicken is cooked through. Turn again and brush with more glaze just turning off heat. Transfer to a serving plate and serve immediately, with remaining glaze on the side.