Teriyaki Chicken Club

Review by Lyndee:

Ingredients:

1 chicken breast

2 tbsp teriyaki sauce

1 tsp minced garlic

1 piece white bread (toasted)

1 piece bacon

1 piece smoked cheddar cheese

I love chicken. I know it’s good for me. But sometimes, it can bore my tongue.  The other night I had marinated a chicken breast in teriyaki sauce and a tsp of minced garlic. I was super hungry and wanted to make something new.  I grilled the chicken breast and made it into this club sandwich. It was awesome.  No dipping condiments needed and it couldn’t be easier to make.  As your chicken is finishing up, set a slice of smoked cheddar (or pepperjack or swiss would be good too) on top so that it melts slightly. Add one piece of cooked bacon.  Butter a piece of toast and cut in half.  You could add lettuce or tomato to this as well.  Seriously easy and delicious.  

Bacon-Wrapped Teriyaki Chicken Skewers

Review by Lyndee

Ingredients:

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.  

Aloha burger foil packs

Review by Lyndee

1 pound Burger

1/8 cup Bacon bits

1 can crushed or diced Pineapple

1 tbsp Garlic

1 tsp Pepper

1 tbsp Teriyaki

1 tsp Soy sauce

Preheat oven to 350 degrees.  Mix together burger, bacon bits and seasonings and sauces.  Form into patties.  Place on foil sprayed with non-stick spray.  Scoop on some pineapple and drizzle with a little more teriyaki.  Cook in the oven for 45 minutes. 

I was so excited for this but ended up a bit disappointed.  I cooked mine for 30 minutes per the directions I had found on a different post.  It was not done and I was getting hungry so I threw it in a pan for a few minutes until it was cooked through.  The flavor was great and I even added a piece of pepperjack cheese.  You could add more pineapple if you wanted. I didn’t use a bun but obviously that is an option or serve over a bed or rice.  Next time I would try 45 minutes or just make the same mixture and make it on the grill, adding the pineapple at the very end.  Or in a campfire.