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“I think this is the best chicken I've ever had,” my youngest son's girlfriend said as we finished eating this Bacon Caprese Chicken.
|Bacon Caprese Chicken with Rice Pilaf|
It is grilled chicken adorned with a thick, garlicky balsamic glaze and topped with double-smoked bacon, mozzarella, and an herbed slice of tomato.
This is just a variation of Eating Well's Tomato and Mozzarella Smothered Grilled Chicken (June 2021), so I won't post the recipe, just what we did differently....like adding double-smoked sweet bacon. Since I was grilling mine, I chose a two-zone fire to avoid burning the balsamic glaze.
So what is a Two-Zone Fire and when do you use it?
Renown grilling expert Steven Raichlen writes in The Barbecue Bible, “In a two-zone fire, you spread the coals out in a single layer over about two-thirds of the bottom grill grate, leaving one third of the grate coal free. The zone with the coals is your cooking area – use it for grilling simple foods for a small number of people. The coal-free zone is your cool or safety zone. To control the exposure to the heat, move the food closer to or farther away from the lit coals.” (Raichlen 18)
It is important to note that a two-zone fire involves a heat gradient; it's not an on/off type of direct and indirect heat.