Grilled Bacon-Wrapped Chicken
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 Servings
- 1/4 cup dry white wine
- vegetable oil
- 1/2 cup teriyaki sauce
- 1 1/2 tablespoons chopped garlic
- 8 bacon slices
- 4 skinless boneless chicken breast halves
- Carbohydrate 8 g(3%)
- Cholesterol 102 mg(34%)
- Fat 28 g(43%)
- Fiber 0 g(0%)
- Protein 29 g(58%)
- Saturated Fat 8 g(42%)
- Sodium 1804 mg(75%)
- Calories 418
Preparation Combine teriyaki sauce, wine and garlic in glass pie dish. Add chicken and turn to coat. Cover and refrigerate 3 hours, turning chicken occasionally. Prepare barbeque (medium-high heat) or preheat broiler. Remove chicken from marinade. Wrap each chicken piece with 2 strips of bacon, covering completely and securing ends with toothpicks. Grill until chicken is firm to touch and just cooked through, and bacon is crisp, turning occasionally, about 15 minutes. Transfer chicken to platter.
Preparation Combine teriyaki sauce, wine and garlic in glass pie dish. Add chicken and turn to coat. Cover and refrigerate 3 hours, turning chicken occasionally. Prepare barbeque (medium-high heat) or preheat broiler. Remove chicken from marinade. Wrap each chicken piece with 2 strips of bacon, covering completely and securing ends with toothpicks. Grill until chicken is firm to touch and just cooked through, and bacon is crisp, turning occasionally, about 15 minutes. Transfer chicken to platter.
