with Honey, Hickory & Bacon
by Andrea Alden
Season with Honey Hickory Seasoning
- 1 roasting chicken, 1½ lbs.+
- 2 to 4 tbsp. Honey Hickory Seasoning by Club House La Grille
- 4 to 8 slices of bacon
- 3 tbsp. honey
Bacon Chicken Salad with Creamy Greek Feta Dressing
- 1 salad with all of your favorite salad ingredients
- garlic butter croutons (This recipe is perfect, just stop after step 2)
- roasted chicken and bacon from above
- ½ cup of olive oil
- 2 tbsp. red wine vinegar
- 2/3 cup of cold buttermilk
- 1 tsp. sugar
- 2 cloves of garlic, grated
- 1 tsp. dried oregano
- ¼ tsp. hot pepper flakes
- salt and pepper to taste
- ½ cup of finely crumbled feta cheese
Place a drip pan with water or chicken stock under the grids where you will be cooking the chicken. Preheat your grill to medium, about 350°F to 400°F. Prepare for indirect grilling.
Rub the chicken thoroughly with the Honey Hickory Seasoning. Layer strips of bacon over the whole chicken. Drizzle with honey.
Place the chicken over indirect heat so that the drippings fall into the drip pan that you placed earlier. Roast for 45 minutes.
At the 45 minutes mark, check the internal temperature of the chicken with an instant read thermometer. Or you can set and forget the chicken by using the Napoleon Wireless Digital Thermometer
. It will alert you when the chicken is done, just put the probe into a breast or thigh and set the final desired temperature.
If using an instant read, check the chicken every 15 minutes after it has been cooking for 45 minutes. If you find that wings or legs are getting too crispy, cover them with foil. Once the chicken reaches the desired temperature of 165°F, remove it from the grill to rest for at least 10 minutes before carving.
Carefully remove the drip pan from the grill and use the drippings to make gravy (How to make gravy
). Serve the chicken as a family dinner, or slice it up for various uses throughout the week, like the salad featured in this recipe.
Assemble the salad as you like, feel free to add veggies like carrot and broccoli and sweet peppers. For the dressing, combine the oil and vinegar. Pour the cold buttermilk in, whisking to emulsify. Stir in the sugar, garlic, oregano, pepper flakes, salt and pepper, and feta. Toss with salad.
Perfect for salad
Dressing is amazing
So are the homemade croutons
The dressing also makes a great spread for sandwiches using the Roast Chicken with Honey, Hickory & Bacon. Chicken is a staple in our household and we will grill up a whole one at least once a month just to use in various recipes. What kinds of recipes do you use your leftover roast chicken for? Happy Grilling!