Bacon-Wrapped Teriyaki Chicken Skewers

These Bacon-Wrapped Teriyaki Chicken Skewers are one of my favorite OG Our Best Bites recipes. I was planning on posting an amaaaazing new dinner recipe today and share this (made-over) post on Thursday, but then our site went down last week and there are still things that aren’t quite working right PLUS basically my whole family got influenza PLUS the same family is all in a musical this week. So. This is happening today and then I’m going to hide for about 5 minutes.

This is one of my favorite fun foods, especially because you can serve it as an appetizer or as a meal. 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. And speaking of grilled, these can be done in your oven, but for the truly transcendental experience, they’re best on the grill. Yeah, I know, it’s March and not quite grill season yet, but I kind of believe that it’s always grill season, even when there’s snow on the ground.
bacon wrapped teriyaki chicken skewers from our best bites
You’re going to need boneless skinless chicken breasts or thighs, bacon, and some of our amazing homemade Teriyaki sauce.
Reserve 1/4 cup of Teriyaki sauce and refrigerate until ready to use.
Remove the bacon 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. Place in a large pie plate or 9×13″ baking dish.
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–count the slices of bacon and multiply by 2 or 3 (depending on how many pieces you cut the bacon into) and then aim to cut about that many pieces of chicken. Add the chicken to the bacon, then add pineapple and cover in Teriyaki sauce. Cover and refrigerate for 8 hours or overnight.
When ready to cook, wrap each piece of chicken in a piece of bacon and skewer. Top with a chunk of pineapple. For appetizers, you can make these on toothpicks; for skewers, alternate bacon-wrapped meat with pineapple (3-4 per skewer).
Preheat grill to 375-400. When hot, 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 grilling appetizers, use a grill pan if necessary to prevent them from falling through the grates.
To make these in the oven, line a baking sheet with aluminum foil. Preheat oven to 400. Place skewers on baking sheet and and bake about 20 minutes, turning once, following the same basting instructions.
Wondering what to serve on the side? Try Pineapple Cilantro Rice, Caramelized Green Beans, and Brazilian Lemonade for an amazing meal with tropical flair!
Wondering what to serve on the side? Try Pineapple Cilantro Rice, Caramelized Green Beans, and Brazilian Lemonade for an amazing meal with tropical flair!
bacon wrapped teriyaki chicken skewers from our best bites
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Bacon-Wrapped Teriyaki Chicken Skewers


Description

These Bacon-Wrapped Teriyaki Chicken Skewers are a surefire hit during grilling season, but they can be made year-round in the oven!


Ingredients

11 1/2 pound boneless skinless chicken breasts or chicken thighs (thighs trimmed of fat)
1 12-ounce package bacon (not thick-sliced; it’s too hard to wrap the chicken)
1 16-ounce can pineapple chunks
Homemade Teriyaki sauce


Instructions

Reserve 1/4 cup of Teriyaki sauce and refrigerate until ready to use.
Remove the bacon 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. Place in a large pie plate or 9×13″ baking dish.
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–count the slices of bacon and multiply by 2 or 3 (depending on how many pieces you cut the bacon into) and then aim to cut about that many pieces of chicken. Add the chicken to the bacon, then add pineapple and cover in Teriyaki sauce. Cover and refrigerate for 8 hours or overnight.
When ready to cook, wrap each piece of chicken in a piece of bacon and skewer. Top with a chunk of pineapple. For appetizers, you can make these on toothpicks; for skewers, alternate bacon-wrapped meat with pineapple (3-4 per skewer).
Preheat grill to 375-400. When hot, 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 grilling appetizers, use a grill pan if necessary to prevent them from falling through the grates.
To make these in the oven, line a baking sheet with aluminum foil. Preheat oven to 400. Place skewers on baking sheet and and bake about 20 minutes, turning once, following the same basting instructions.

Notes

Wondering what to serve on the side? Try Pineapple Cilantro Rice, Caramelized Green Beans, and Brazilian Lemonade for an amazing meal with tropical flair!

64 comments

  1. Oh. My. Gosh. These are so good! I made them last night with the Pineapple Cilantro Rice and it was to die for good! If you haven’t made them, DO IT!

  2. You can bet I’m bookmarking this one! This is fantastic, hubby loves teriaki and who wouldn’t love bacon wrapped chicken!!

  3. OK Sara, I know you are dreaming that it is snowing here in Boise because it would make your trip more meaningful, but it is not! It is gorgeous! We were there this time last year and I am having seirous withdrawls, enjoy!!! This recipe looks fantastic, I just went and bought my skewers. Yummy.

  4. Kate! Move back to Utah immediately so I can be you official taste tester. It would be especially convenient if you moved next door, or somewhere in that vicinity. I always think how lucky your guys’ families are to get this yummy food after you’ve taken enough pictures.

  5. Susan, I haven’t, but I bet they’d be awesome. And if you don’t have a George Foreman but you DO have a panini press (like me), you could cook them in there as well. If you try it, let us know how they turn out!

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