1 teaspoon salt
2 pounds skinless, boneless chicken breast halves
1/3 cup vegetable oil
3 cloves garlic, minced
1 (10 ounce) can tomato paste
1 teaspoon distilled white vinegar
12 slices bacon, diced
In a medium bowl, mix salt, oil, garlic, tomato paste, vinegar and bacon. Cover and refrigerate at least 8 hours to marinate.
Preheat grill for high heat; reserve marinade. Heat a medium skillet (or oven) over medium heat. Coat chicken with marinade. Grill 6 to 8 minutes on each side, turning once, until crisp-brown. Remove from heat and drain on paper towels. Heat remaining marinade over medium heat. Place chicken over the marinade, turning once, until each side of the chicken is no longer pink.