Monday, August 15, 2011

Bacon-Wrapped Teriyaki Chicken Skewers

I never really knew meat could melt in your mouth...until now. This recipe tops the "pleasing the tastebuds" chart with flying colors. It really may be one of the best flavors we have ever tasted. Ever. They are fairly simple to put together, but must be made ahead as they need to marinate for 4-8 hours. Just a heads up you'll need to be making these around breakfast time to serve them for dinner...And you're going to want to have them for dinner SOON. I'm just sayin'.

Bacon-Wrapped Teriyaki Chicken Skewers
Kate Jones and Sara Wells

Note: When using bamboo skewers, soak them in water for 30 minutes prior to threading meat & fruit on so they won't burn when cooked on the grill.

8 oz bacon (not thick sliced)
1 lb boneless, skinless chicken breasts
1 can (16 oz) pineapple chunks
1 recipe Teriyaki Sauce (see below)

1. Cut the bacon into thirds. Count how many pieces you have and then keep that in mind when cutting your chicken. (I just eye-ball it. I end up using three good-sized breasts of chicken.)
2. Cut the chicken into bite-sized pieces.
3. Drain the pineapple and place in a bowl or on a plate to avoid cutting your hand by reaching into the can repeatedly. Set up a work station with toothpicks (if making appetizers) or kabob skewers, chicken, bacon, and pineapple, plus a shallow dish for marinating the skewers.
4. Wrap a piece of bacon around a piece of chicken and thread onto skewer, all the way to the bottom. Top with a chunk of pineapple. Repeat process. (I end up with 5 pieces of chicken per kabob.)
5. Reserve 1/2 cup of Teriyaki Sauce and pour the remaining sauce over the chicken. Marinate for 4-8 hours.
6. Preheat grill to medium-high heat (about 400 degrees). Place skewers on grill and baste with remaining sauce. Cook for 7 minutes, turn, baste and cook for another 7 minutes.
7. If you would prefer to cook these in the oven, preheat oven to 400 degrees and place on a foil-lined baking sheet. Cook for 20 minutes, turning and basting once.

Teriyaki Sauce:
1/2 cup sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 tsp ground ginger
1/4 tsp black pepper
1 Tbsp corn starch
1 Tbsp cold water

1. Combine sugar, soy sauce, vinegar, garlic, ginger and black pepper in a small saucepan. Bring to a boil over medium-high heat.
2. While the soy sauce mixture is heating, whisk together corn starch and cold water. When the soy sauce mixture comes to a full boil, whisk in cornstarch mixture and stir sauce until thickened and clear. Remove from heat and allow to cool.

No comments:

Post a Comment