Monday, June 13, 2011

Recipe - Bacon Wrapped Chicken Teriyaki Skewers

I got this recipe from my new cookbook Our Best Bites, which I have been loving. It was my Mothers Day present from the boys (and probably from Greg, since it doesn't seem his over the top gift of a spa day is going to work out). I'd been eyeing it since it's release, and am so happy to now be the owner of this fabulous cookbook. Besides using a lot of garlic (which I am allergic to), these two ladies cook just as I like to cook. They use fresh everyday ingredients, and make most food from scratch.

I prepped these chicken skewers and Greg grilled them up. They were so delicious. Greg even confessed they were just as good as his favorite meal - BBQ ribs. I think the homemade teriyaki sauce is what made them so amazing. And of course anything with pineapple gets top scores from me.

Bacon Wrapped Chicken Teriyaki Skewers

Homemade Teriyaki sauce (recipe below)
1 lb. boneless skinless chicken breasts
About 8 oz. lean bacon, NOT thick-sliced
1 large can pineapple chunks
Kebab skewers

Homemade Teriyaki Sauce

1 Tbsp. cornstarch
1 Tbsp. cold water
½ c. white sugar
½ c. soy sauce
¼ c. cider vinegar
½ tsp. ground ginger
¼ tsp. black pepper

In a medium saucepan, combine sugar, soy sauce, vinegar, ginger and black pepper. Combine your ingredients in the saucepan and bring to a boil over medium-high heat. While sauce is heating, combine cornstarch and cold water. When sauce comes to a full boil, add cornstarch mixture and stir until sauce is thickened and bubbly. Remove from heat. May be stored in refrigerator in an air-tight container for up to 2 weeks

Cut slices of bacon into thirds. 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. Drain the pineapple and set up a little work station with skewers, bacon, chicken, and a 9x13 baking dish. Wrap a piece of bacon around a chicken piece, secure with 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 about 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.

4 comments:

Chris, Kristina, Nathan and Audrey... said...

YUMMY! Thanks for sharing Lera!

Parish & Becca said...

Janis's mom has that cookbook, and I was flipping through it when I was over there one day. I definitely need to invest in that book, these skewers look fabulous! Thanks for sharing!!

Lynette said...

YUM!!!!! :)

*Marie* said...

Made these tonight to grill tomorrow. Looking forward to it. Thanks for sharing the recipe.