Add all Teriyaki ingredients to sauce pot, bring to boil, reduce heat, simmer about 5 minutes and set aside to cool. Rinse chicken and pat dry. Mix seasoning blend together and set aside. Coat chicken in olive oil, spices, and half the teriyaki marinade. Marinate chicken in the refrigerator at least 30 minutes are overnight. Wrap chicken in bacon and place on a baking sheet. Sprinkle brown sugar on top of chicken and bake at 400 degrees for 35 minutes, broil for 5-10 minutes to crisp the chicken skin. Baste with more teriyaki sauce and serve.
Bacon Wrapped Teriyaki Chicken
ingredients
6 chicken breast, boneless, skinless
1/4 cup brown sugar
1 tablespoon extra-virgin olive oil
1 tablespoon crushed garlic
1 tablespoon creole seasoning
1/2 tablespoon black pepper
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon chili powder
1/2 tablespoon paprika
For the Teriyaki Sauce:
1/2 cup Kikkoman Less Sodium Soy Sauce
1/2 cup honey
1/4 cup crushed pineapple
1 cup water
2 tablespoons rice wine vinegar
2 tablespoons cornstarch
1 teaspoon ginger powder
1 teaspoon black pepper
1 teaspoon garlic powder
(as you know, I love to make sauces from scratch when possible, but if you are pressed for time I recommend Kikkoman Teriyaki Marinade & Sauce as an alternative).
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
