In a large zip-lock bag, combine balsamic vinegar, oil, brown sugar, and steak seasoning. Add the chicken breasts, seal the bag, and refrigerate for at least 2 hours or up to 2 to 3 days in advance.

When ready to cook, preheat your grill to medium-high heat (about 400 degrees F). Brush the grill grates with oil to prevent sticking.

In a large skillet over medium heat, cook the chopped bacon until crispy and golden, about 6 to 8 minutes. Remove to a paper-towel-lined plate and let cool. Crumble if needed and set aside.

Drain most of the bacon grease from the pan but do not wipe it clean. Add the honey, Worcestershire sauce, and hot sauce. Let the mixture bubble over medium heat, stirring occasionally, for about 2 to 3 minutes.

Once bubbly, stir in the crumbled bacon. Cook for 1 to 2 minutes until the glaze thickens slightly, then remove from heat. It will continue to thicken as it cools.

Remove chicken from the marinade and discard the liquid. Grill for 6 to 8 minutes per side until the internal temperature reaches 165 degrees F and the outside has a golden char. Thicker chicken breasts may need up to 8 to 10 minutes per side.

Serve the grilled chicken immediately, topped generously with the warm spicy honey bacon glaze.