Grilled Thick Maple Bacon Recipe

Preheat and prepare bacon

Preheat your grill to medium (around 350-375°F / 175-190°C). If using a charcoal grill, bank coals to create an area of indirect heat. Line a small rimmed baking sheet with foil if you plan to finish in the oven, or use a grill-safe tray.

Make glaze

In a small bowl, whisk together 2 tablespoons pure maple syrup, 1 tablespoon packed brown sugar, and 1/4 tsp freshly ground black pepper until smooth.

Season and oil bacon

Pat the thick-cut bacon dry with paper towels. Lightly brush both sides of each slice with neutral oil to prevent sticking. Brush one side of each slice with about half of the maple glaze.

Grill bacon

Place bacon slices on the grill over indirect heat or on the cooler side of the grill, glaze-side up. Close the lid and cook for 6–8 minutes. Open the lid, flip each slice, brush the second side with remaining glaze, and move over to direct heat for 1–2 minutes per side to develop char and caramelization. Watch carefully to avoid flare-ups; move to indirect heat if flames rise.

Optional oven finish (if too thick or flare-ups)

If bacon needs longer to render fat without burning, transfer the bacon on a foil-lined tray to a 375°F (190°C) oven for 6–10 minutes until edges are crisp and glaze is caramelized.

Rest and chop

Transfer grilled bacon to a rack or paper towels to drain for 3 minutes, then chop into 1/2-inch pieces for the salad.

In a small bowl or jar combine 1 tablespoon Dijon mustard, 1 teaspoon maple syrup, 1 1/2 tablespoons apple cider vinegar, and 1 teaspoon fresh lemon juice. Whisk or shake until combined.

Slowly drizzle in 3 tablespoons extra-virgin olive oil while whisking (or add oil to jar and shake) until the dressing emulsifies. Season with 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or sweetness as desired (add up to 1 tsp more maple syrup or 1/2 tsp more vinegar).

In a large mixing bowl, combine 3 cups trimmed watercress and 2 cups torn frisée. Toss gently to mix.

Add 1/2 cup very thinly sliced black radish and 1/4 cup toasted chopped walnuts to the greens.

Add the chopped grilled maple bacon (approximately 6 oz after cooking) and sprinkle 1 tablespoon snipped chives over the salad.

Drizzle about 2 to 3 tablespoons of the Dijon vinaigrette over the salad and toss gently to coat. Start with 2 tablespoons and add more if needed to lightly dress the greens.

Plate immediately onto appetizer plates or a shared platter. Finish with a light grind of black pepper to taste and an extra few walnut pieces for garnish.