Grilled Chicken with Bacon, Blueberry and Caramelized Onion Jam

Prep and Cook

• 1
  Cook bacon over medium-high heat until all the fat has been rendered.
• 2
  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.
• 3
  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.
• 4
  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.
• 5
  To serve, spoon a large dollop of the bacon jam over each chicken breast.