Better with Bacon – Bacon Chicken Teriyaki Skewers
photo via Our Best Bites
My goodness…I think this is a winner!! My mouth instantly began watering just reading the name of the recipe…then I saw this photo! I’m HUNGRY!!!
I quote from OurBestBites.com…
“It’s a twist on Teriyaki chicken and you’re going to be pretty hard-pressed to find people, especially men, unimpressed by meat wrapped in meat and then grilled.”
So true, so true! The recipe is after the jump. You can also get the recipe and see step by step photos at OurBestBites.com.
I think this is something you’ll want to make for dinner tonite. That nice salty taste of bacon with the sweet sticky glaze of teriyaki…YUM, YUM!
Bacon-Wrapped Teriyaki Chicken Skewers
- 1Â lb. boneless skinless chicken breasts or thighs
- About 8 oz. lean bacon, NOT thick-sliced (thick bacon is too hard to work with in this recipe)
- 1 large can pineapple chunks (you won’t use all of them)
- Homemade Teriyaki sauce (the best!) or Kikkoman Teriyaki Baste and Glaze
- Kebab skewers or toothpicks
The easiest way to handle the bacon situation is to remove it from the package and while it’s still all stuck together, stretch it out a little (lengthwise). If you’re using center-cut bacon (and the “slab” is not as wide as regular bacon), just cut it in half. Otherwise, use kitchen shears to cut the slab into thirds. Refrigerate until ready to use, partially because it’s easier to work with cold bacon and partially because you don’t want to kill any dinner guests with dead pig germs.
Using kitchen shears, cut chicken into bite-sized pieces. You can gauge about how many pieces you’ll need by how many pieces of bacon you have; you probably won’t use all the bacon, but you’ll need about 8 oz. or 2/3 of a standard-sized package of bacon. So count the bacon pieces and keep that in mind when cutting up your chicken.
Drain the pineapple and set up a little work station with skewers, bacon, chicken, and a 9×13 baking dish (for big skewers) or a sturdy Ziploc bag (for toothpick skewers). Wrap a piece of bacon around a chicken piece, secure with toothpick/skewer, and top with a chunk of pineapple. Repeat twice if using large skewers.
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When all chicken pieces have been sufficiently staked, pour Teriyaki sauce over everything, reserving about 1/4 c., and marinate in refrigerator for at least 4 hours, no longer than about 8.
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Preheat grill; when about 350-400 degrees, place skewers on grill and baste with reserved Teriyaki sauce. Cook about 7 minutes and flip skewers. Baste again and cook another 7 minutes.
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*If serving at a party, you can keep the appetizer-sized skewers warm in a crockpot set to low or an electric roaster set to 170 degrees.
**If cooking in oven, preheat oven to 400 and bake about 20 minutes, turning once, following the same basting instructions.
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