So, I have this roommate. He loves to cook almost as much as I do… but he’s much better at doing dishes. It’s a good arrangement. In any case, I caught him making a special marinade for his Maple Leaf Prime Chicken Breasts. I was intrigued because it was like NOTHING I’d ever made or not something I don’t think I’d ever come up with. My disdain was apparent, but he convinced me with three simple words: “Just try it”. So I did. And it was phenomenal.

This recipe uses exact sauce he prepared that day but with some bacon to keep the chicken pieces supremely moist and juicy. I promise you that if you try it, you’ll absolutely love it as I do now.


5 strips Maple Leaf Bacon

5 Maple Leaf Prime Boneless Skinless Chicken Breasts

½ cup Ketchup

3 tbsp Yellow Mustard

1 ½ tbsp Grainy Dijon Mustard

3 dashes Soy Sauce

3 dashes Worcestershire Sauce

1 tsp Garlic Powder

2 cloves Crushed Garlic

1 tsp Cayenne Pepper

1” piece Ginger, grated

¼ White Wine

Salt and Pepper


1. Grab your strips of bacon and toss them into a food processor.

2. Pulse until you get nice small pieces. Don’t go too far and pulse the bacon into a paste. That’s just gross. We just want nice fine pieces.

3. Mix together all the rest of the ingredients from the ketchup to the ginger. Here’s a fantastic tip: If you keep your ginger in the freezer, 1) the ginger keeps longer and 2) when you grate it it comes out nice and fine. Also, you don’t need to peel the ginger; there’s a ton of flavour in the skin.

4. Mix your bacon into the wonderfully red sauce. Add more wine if you want to thin out the sauce a bit.

5. Cut up your chicken pieces into small cubes

6. Mix your chicken into the sauce and skewer the pieces onto some soaked skewers. Let them sit in the fridge for 15 minutes to set

7. Grill ‘em up and serve with some Mexican rice and your favorite veg. A meal fit for a king.