- 1/2 cup honey
- 1/2 cup dijon mustard
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon paprika
- Pinch of crushed red pepper flakes
- 8 boneless, skinless chicken thighs
- 12 pieces of thick cut bacon
- 2 cups freshly grated extra sharp cheddar cheese
Whisk together honey, dijon, olive oil, lemon, paprika, and red pepper flakes. Add the chicken, coat all the chicken with sauce, then cover and marinade in the fridge for at least two hours.
In the meantime, cook bacon to crispy or desired doneness. Let drain on a plate lined with paper towels and set aside.
When chicken is done marinading, turn on outdoor grill (or indoor grill) to high and grill chicken until cooked through.
Turn off the grill and remove chicken. Top with bacon pieces then place back on grill (with it turned off) and sprinkle generous amounts of cheese on top of the bacon. Using the residual heat of the grill, close the grill and melt the cheese.