Grilled Bacon Chicken Salad

After my grilling lesson at my uncle's, I could not wait to get grilling again! The next day I decided to do chicken again, but this time, instead of a quick rub, I went with a marinade. I had read earlier that day, that the longer you let the chicken marinade, the faster it cooks. So I made my marinade and left the chicken to soak in it for four hours. Then I grilled it and served it over a salad and of course, since we did have some bacon in the fridge, I went ahead a grilled up some to crumble on top of my salad. It was amazing!


Grilled Bacon Chicken Salad
6 Boneless, Skinless Chicken Thighs
1/4 cup Worcestershire Sauce
1 Tablespoon Adobo Seasoning
1/4 cup Fresh, Chopped Parsley
1 teaspoon Chile Powder
1 14.9 oz Guinness Beer
12 Bacon Slices
Mixed Salad Greens
Salad Toppings (I topped my salad with some edemame,
hard boiled eggs, bell peppers, sunflower seeds and croutons)

The first thing you are going to want to do is get your chicken marinating. The marinade is what gives the chicken all the flavor. So to start, combine the Worcestershire Sauce, Adobo, Parsley and Chile Powder in a medium sized bowl. Mix them well and then slowly stir in the beer.

Next, place the chicken thighs in a large tupperware container and cover them with the marinade. Put the lid on and place in the fridge for at least two hours. Remember the longer the better, so feel free to keep the chicken marinating more than two hours.

When the chicken had marinated long enough, turn the grill on medium-high heat. Grill the chicken pieces for two minutes on each side and then for another ten minutes on each side.


Now you should have some nice, tender, juicy chicken to add some excitement to your salad. But don't forget to add the final touch, some crispy grilled bacon!