Grilled Caribbean Chicken and Bacon

Never in the field of human conflict was so much owed by so many to so few.  –Winston Churchill

Ingredients:

4-6 boneless, skinless chicken breasts
1 pkg bacon (we like to use the thick bacon, it doesn’t fall apart as much on the grill)
1 bottle Caribbean Jerk Marinade/sauce (any brand will work)

Grilled pineapple (optional)

Directions:

In a large Ziploc bag, combine chicken breasts and about 3/4 of the bottle of Caribbean Jerk Sauce. In a separate Ziploc bag, add the bacon and remaining Jerk Sauce. Put in fridge overnight (or at least 6-8 hours). Take out the chicken, discard marinade and grill turning only once if possible. Add bacon to the grill. When the bacon seems cooked through (watch it closely, don’t overcook). Place the chicken on top of 4 bacon pieces and lay the remaining bacon over the top of the chicken. Grill on low for another few minutes. Serve with grilled pineapple.

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