I have a friend who loves bacon so much that she said she’d eat it even if it was wrapped around a mud ball. Well, with that in mind, I thought it would be a safe bet to wrap it around a skinless, boneless chicken breast and serve it to her that way instead. That’s why I decided to make this easy grilled chicken recipe called—you guessed it—“Grilled Bacon-wrapped Chicken,” which I found on Epicurious.com. It’s a simple idea that really makes sense. Wrapping a chicken breast (which, in this case, was marinated in teriyaki sauce, white wine, and garlic) in bacon strips helps to seal in the moistness of the chicken during the grilling process and adds plenty of smoky bacon flavor to the meat. Yum!
Ingredients:
- ½ cup teriyaki sauce
- ¼ cup dry white wine (I used Chardonnay)
- 1½ tablespoons chopped garlic
- 4 skinless, boneless chicken breast halves
- 8 bacon slices
Directions:
- Combine the teriyaki sauce, white wine, and chopped garlic in glass pie dish or bowl.
- Add the chicken to the marinade and turn to coat all sides; then cover and refrigerate for 3 hours, turning the chicken occasionally.
- Preheat the grill to medium-high heat.
- Remove the chicken from marinade and wrap each piece with 2 strips of bacon. Cover the chicken completely and secure the ends with toothpicks.
- Turn the chicken occasionally while grilling and cook it until it is firm to the touch and the juices run clear. The bacon should be crisp. The cooking time required is about 15 minutes. Transfer the chicken to a platter and serve.
The only thing I did differently was that I used three strips of bacon per chicken breast (so I needed twelve strips total), because like my friend, Laurie, I’m also a big fan of bacon, but probably not when it’s wrapped around a mud ball.
