Wednesday, November 17, 2010

Chicken Teriyaki Rumaki

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.


IMG_2865 Ingredients for Chicken Teriyaki Rumaki are:

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.

IMG_2867 IMG_2869 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.

IMG_2871Try these bacon-kissed Chicken Teriyaki with your favorite drink and watch the world pass by…

IMG_2875 IMG_2874

P.S. You can try this with jumbo shrimps too.


GB said...

mmmmmmmmmm. That does look good!I have to grocery shopping today...might linger in the sauces and marinades section...... :)

Satrupa said...

Yum Yum .....can i prepare this without Bacon ? Looks gorgeous !

Priya said...

Very inviting chicken teriyaki..yumm!

Home Cooked Oriya Food said...

looks so yum...