Bacon Wrapped Teriyaki Chicken: An Irresistible Recipe!
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A delicious recipe for Bacon Wrapped Teriyaki Chicken that combines savory flavors with crispy bacon.
- Author: Lorenzo Bonucci
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
- Diet: Gluten Free
- 2 pounds boneless, skinless chicken thighs
- 12 slices of bacon
- 1 cup teriyaki sauce
- 1 tablespoon garlic powder
- 1 tablespoon ground ginger
- 1 teaspoon black pepper
- 1 tablespoon sesame seeds (optional)
- 2 green onions, chopped (for garnish)
- Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup and place a wire rack on top of the baking sheet.
- In a bowl, mix the teriyaki sauce, garlic powder, ground ginger, and black pepper. Reserve 1/4 cup of the sauce for basting later.
- Take each chicken thigh and dip it into the teriyaki sauce mixture, ensuring it is well coated.
- Wrap each chicken thigh with a slice of bacon, securing the ends with toothpicks if necessary.
- Place the bacon-wrapped chicken on the wire rack on the baking sheet.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the bacon is crispy.
- During the last 5 minutes of baking, brush the reserved teriyaki sauce over the chicken for added flavor.
- Once done, remove from the oven and let it rest for a few minutes. Sprinkle with sesame seeds and chopped green onions before serving.
Notes
- For a spicier kick, add a teaspoon of red pepper flakes to the teriyaki sauce mixture.
- Substitute the chicken thighs with chicken breasts for a leaner option, but adjust the cooking time as breasts may cook faster.
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 6g
- Fat: 35g
- Carbohydrates: 6g
- Protein: 30g