Ingredients for Grilled Bacon Wrapped Chicken
- Lawry Teriyaki Marinade With Pineapple Juice
- Chicken Breasts
- 12 slices bacon
- Salt to taste
- Freshly ground black pepper to taste
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Grilled Bacon Wrapped Chicken? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Grilled Bacon Wrapped Chicken
- In a large resealable bag, combine 1 cup teriyaki marinade, 1 lb boneless, skinless chicken breasts (cut into 1-inch thick pieces), and 12 slices bacon.
- Ensure the chicken and bacon are fully coated in the marinade.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Preheat grill to 400°F (200°C).
- Remove chicken and bacon from the marinade, letting excess drip off.
- Season chicken with salt and freshly ground black pepper to taste.
- Wrap each chicken breast with 1-2 slices of bacon, securing with toothpicks if needed.
- Place bacon-wrapped chicken on the preheated grill.
- Grill for 15-20 minutes per side, or until the internal temperature reaches 165°F (74°C), turning occasionally and keeping the lid mostly closed to maintain heat.
- Let rest for 5 minutes before serving. Serve immediately with grilled pineapple slices for a perfect complement.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
0g
Fat
36g
Carbs
0g
