Friday, March 14, 2014

Bacon-Wrapped Teriyaki Chicken Skewers

Review by Lyndee

1 lb. boneless skinless chicken breasts or thighs
8 oz. bacon, not thick-sliced
1 can pineapple chunks
Teriyaki Baste and Glaze (I like Kikkoman or LaChoy)
Kebab skewers or toothpicks

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 9x13 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.

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 8.

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.  If cooking in oven, preheat oven to 400 and bake about 20 minutes, turning once, following the same basting instructions.  If you use the oven, broil the kabobs for a minute to get the bacon crispy just before serving.

I was not a pro at wrapping the chicken with the bacon. So I ended up “weaving” the bacon along with the chicken onto the skewer. It tasted just as good and didn’t take nearly as much time.  These kabobs were awesome! Packed with protein and flavor you just can’t go wrong with these sweet little nuggets of fun. Note, my husband isn’t a huge fan of pineapple so I did a few skewers without the fruit for him but he said they were equally awesome.  

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