Chicken & peppers are wrapped in bacon, grilled & basted with a homemade teriyaki sauce in this simple, scrumptious recipe for Teriyaki Chicken Skewers!
Three weeks ago, I was a judge at San Diego’s Bacon & Barrels Festival for the second year in a row. (I know, I know, my job does NOT SUCK! 😉 )
This years highlight for me was a Bacon Wrapped Teriyaki Chicken Skewer from Corbin’s Q, a local San Diego BBQ catering company.
Since they don’t currently operate a restaurant in San Diego, I had to come home and recreate their delicious skewers so I could get another taste of the goodness!
Secret confession: I’m also always looking for any excuse to make my super simple, super delicious 10 minute teriyaki sauce recipe 😉
If you were just thinking, dang Whitney, you’re really coming in hot with the happy face emojis today, it’s because, yes, I am very excited about these skewers, but I’m also leaving to go home to Oklahoma tomorrow for my brothers wedding, and I’m taking my boyfriend home for the first time, and I’m going to see friends and family that I haven’t seen in years, and I’m so excited I could burst! 🙂 🙂 🙂 And that’s why I’m alllllll about the happy face emojis today! 😉
I promise they will be the hit of every BBQ this summer, and will super impress all of your friends, and then your friends will text their friends about these skewers with lots of happy face emojis 😉
- 1 cup teriyaki sauce
- ½ cup soy sauce
- ½ cup mirin
- ¼ cup brown sugar
- 4 cloves garlic (crushed)
- 1 tsp ginger (grated)
- 1 tbsp cornstarch
- 1 tbsp water
- 1.5 lbs chicken breast (cut in 1 inch cubes)
- 2 cups bell peppers (cut in 1 inch squares)
- 15 slices bacon (cut in half)
Begin by preparing the teriyaki sauce.
Heat a saucepan on the stove over medium heat, add the soy sauce, mirin, brown sugar, garlic and ginger to the pan, whisk to combine. Bring to a boil, then simmer 4-5 minutes.
In a small bowl, combine the cornstarch and water. Add this to the boiling sauce and whisk together, reduce the heat to low and simmer 3-4 minutes. Remove from the heat and set aside to cool.
Prepare the skewers by placing the end of one piece of bacon on a skewer, then add a piece of chicken and bell pepper, then wrap the bacon around the chicken and pepper and skewer the middle of the bacon.
Add another piece of chicken and bell pepper, then wrap the remaining bacon around it and skewer.
Repeat this three times per skewer for ten skewers.
Heat a grill over medium heat. Place the skewers on the grill for 5-7 minutes, flip and grill for an additional 5-7 minutes. Two minutes before removing from the grill, brush the skewers with half of the teriyaki sauce.
After two minutes, remove the skewers from the grill and brush with the additional teriyaki sauce. Serve immediately.
Now I know what you’re thinking, these skewers look a lot bigger than the ones pictured at the top of the post, and that’s because they are!
I started making these teriyaki chicken skewers “full size” for serving as an entree at a BBQ, but then I thought, what if you put one portion of the skewer (a half slice of bacon wrapped around two pieces of chicken and two bell peppers) on small Bamboo Skewers as an appetizer, similar to how Corbin’s Q served them at the bacon festival, and bam, these little bite sized party skewers came to life!
Either way you serve them, full skewer, or appetizer bite, these are so delicious and I can’t wait to serve them to friends and family all summer long!
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