Ingredients for Bacon Wrapped Grilled Chicken
- 1/2 cup teriyaki sauce
- 1/4 cup dry white vermouth
- 2 cloves garlic, minced
- 4 boneless skinless chicken breasts (about 1 1/2 lbs)
- 1 tablespoon vegetable oil
- 12 slices bacon
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How to Make Bacon Wrapped Grilled Chicken
- In a large ziplock bag, whisk together ½ cup teriyaki sauce, ¼ cup vermouth, and 2 cloves minced garlic.
- Add 4 boneless, skinless chicken breasts (about 1.5 lbs total) to the bag and ensure they are fully coated in the teriyaki mixture.
- Refrigerate for at least 3 hours, or preferably overnight, for maximum flavor.
- Prepare your grill for medium-high heat (approximately 375-400°F).
- Lightly brush the grill grates with vegetable oil to prevent sticking.
- Remove chicken from marinade and pat dry with paper towels. Wrap each chicken breast with 2-3 slices of bacon, completely covering the chicken and securing with toothpicks.
- Grill chicken for 15-20 minutes, turning occasionally, until the internal temperature reaches 165°F and the bacon is crispy.
- Remove from grill, let rest for 5 minutes, and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
76 g
Sugar
18g
Fat
35g
Carbs
2g