There is something dishonest about using a ready-to-use marinade and wrap bacon on another ingredient. Its almost like you are smoking while you are working out in the gym. But then the ease of using a bottled teriyaki sauce for the bacon-wrapped chicken was too enticing for a busy evening. This is a Japanese-inspired Rumaki. Saying it loud, just in case the word “teriyaki” did not give it away.
2 boneless chicken breast pieces (about 500 grams), cut into two inch pieces
4 strips of bacon, halved
1 red bell pepper, cut into strips
4-6 green onions, trimmed and cut into two inch pieces
1/2 cup + 1 tablespoon teriyaki sauce
1/2 teaspoon black pepper powder
Soak 8-10 bamboo skewers in water for about 30 minutes.
Marinade the chicken, bell pepper strips and the green onions with the teriyaki sauce and black pepper powder for 1-2 hours.
Pre-heat oven to 375° F. Line a baking tray with aluminum foil. Wrap the chicken pieces with the bacon strips.
On each skewer, thread the bacon-wrapped chicken, bell pepper and green onion.
Place on the baking tray and bake for 8-10 minutes. Brush with the remaining teriyaki sauce and bake for 10-12 minutes or till the chicken is done. I usually broil my Rumaki for the last two minutes to get some char on it.
P.S. You can try this with jumbo shrimps too.