This was terrific! I doubled the marinade for 12 bone-in thighs (I took the skin off). Hy husband categorized the chicken as "tangy." Served with plain rice and frozen corn. Grilled the chicken for 10 minutes on high and then turned the chicken over and turned the temp down to medium for another 10 minutes. It came out perfectly. In the future, when doubling, I will probably use 1/3 cp vinegar and 2/3 cup brown sugar. I mixed all ingredients in a ziploc bag and massaged until the ingredients were mixed then added the chicken. I marinated for 2 days. I'm not sure how necessary the lemon and lime are to the flavor - it had a terrific sweet hot mustard flavor. Will make this again. TY for sharing such a great recipe.

Reviewed On: May 27, 2009

As the submitter of this recipe, I'd like to clarify a couple of things: I use McCormick's Montreal Steak seasoning (but you can use whatever you like) and I use center-cut or other meaty bacon. Don't use fatty bacon, it ruins the ruins this recipe (and most others unless the recipe call for poor quality bacon). I like to use red bell peppers, too, it makes a better presentation, but DH thinks they aren't as good.

Reviewed On: Jan. 12, 2009

When I was a kid, we called these "One-Eyed Jacks" and they were our favorite breakfast. We lightly season with seasoned salt instead of regular salt. Yum! My teenagers like to make these for a quick dinner when they are cooking. Its a good dish to teach kids to cook.

Reviewed On: Sep. 27, 2008