Bacon Teriyaki Chicken Skewers (Print version)
Juicy chicken thighs wrapped in thin bacon, threaded with pineapple and peppers, then grilled with a glossy teriyaki glaze.
# Ingredients:
For the teriyaki sauce
01 -
1/2 cup (120 ml) low-sodium soy sauce
02 -
1/3 cup (80 ml) pineapple juice
03 -
1/4 cup (50 g) packed brown sugar
04 -
2 tablespoons rice vinegar
05 -
2 cloves garlic, finely grated
06 -
1 tablespoon fresh grated ginger
07 -
1 teaspoon toasted sesame oil
08 -
1/4 teaspoon black pepper
09 -
1 teaspoon cornstarch mixed with 1 tablespoon cold water
For the skewers
10 -
2 lb (900 g) boneless skinless chicken thighs, cut into 1-inch pieces
11 -
12 slices thin-cut bacon, cut crosswise into thirds
12 -
2 cups (330 g) pineapple chunks, fresh or canned and well drained
13 -
2 large bell peppers, cut into 1-inch pieces
14 -
1 tablespoon neutral oil, for the grill grates
15 -
12 bamboo or metal skewers
For serving
16 -
2 tablespoons sliced green onions
17 -
1 tablespoon toasted sesame seeds
# Instructions:
01 -
If using bamboo skewers, soak them in water for at least 30 minutes. Cut the chicken, bacon, pineapple, and peppers while they soak.
02 -
Whisk soy sauce, pineapple juice, brown sugar, rice vinegar, garlic, ginger, sesame oil, and black pepper until the sugar dissolves. Reserve 1/3 cup of this clean sauce in a small saucepan for glazing.
03 -
Toss the chicken pieces with the remaining sauce. Cover and refrigerate for at least 30 minutes, or up to 8 hours. Drain the chicken before assembling.
04 -
Wrap each chicken piece with a strip of bacon. Thread onto skewers, alternating with pineapple and bell pepper. Leave a little space between pieces so they cook evenly.
05 -
Bring the reserved clean sauce to a simmer. Stir in the cornstarch slurry and cook for 1-2 minutes, until glossy and lightly thickened.
06 -
Heat the grill to medium, about 375-400 F, and oil the grates. Grill the skewers for 16-20 minutes, turning every 4-5 minutes, until the bacon is browned and the chicken is nearly done.
07 -
Brush the skewers with the thickened teriyaki glaze during the last 3-4 minutes of cooking. Remove when the thickest chicken pieces reach 165 F, then rest for 5 minutes.
08 -
Sprinkle with green onions and sesame seeds. Serve hot with rice, slaw, or grilled vegetables.
# Good to know:
01 -
Marinating time is flexible. Thirty minutes gives good flavor, and 8 hours gives a deeper teriyaki taste.
02 -
Use thin-cut bacon, not thick-cut bacon, so it cooks through before the chicken dries out.
03 -
Brush the glaze near the end because the sugar in teriyaki sauce can burn over direct heat.