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Well. Yes. But.

Most of us in the New World bought our [Insert Ex-prizefighter Here] grills and then used them to cook lowfat skinless chicken breasts, in an effort to rapidly create meals so health-conscious they’d actually remove the plaque from your arteries with tiny monounsaturated jackhammers. What you get from this is chicken breast meat that is (a) heated, and therefor not likely to bear food-borne pathogens, (b) “moist” in comparison to, say, boiled chicken with © fashionable grill-marks on it.

The problem here is the promise the grill-marks make is a lie. The product has no actual surface modification, and thus you get chicken breast that is “moist” (why is that the only consideration people cite?) but completely flavorless, like some sort of material used to make safe mammoplasty appliances. Didn’t matter what you marinated them in, they came out tasting like cooked marinade without tasting like chicken (a hard concept, on reading back, but an even weirder reality). For anything like native flavor you have to oil (or, much better, butter) the grill surfaces liberally.

Bacon is pretty immune to this sort of manhandling, as it is the Food of Joy. Come to think, grilling up a rasher or so of bacon and following right up with chicken breasts sounds like a winner. On a Kaiser roll. With mayonnaise.