Bacon Wrapped Teriyaki Chicken with Kikkoman

If you need an irresistible and easy dish to serve this holiday season with lots of Asian flavor, I have the perfect recipe!

My Bacon Wrapped Teriyaki Chicken with Kikkoman Less Sodium Soy Sauce is my go to recipe when I want to serve something other than turkey during the holidays!

If you prefer turkey, you can replace the chicken breast with turkey cutlets.

The wonderful people at Kikkoman, the #1 Asian brand sent me product for recipe development and I can’t wait to share with you how easy this recipe is.

I used Kikkoman Less Sodium Soy Sauce for this recipe.

It contains 37% less sodium per serving compared to regular soy sauce. 

Kikkoman Less Sodium Soy Sauce contains 37% less sodium per serving compared to regular soy sauce.

Use Kikkoman Less Sodium Soy Sauce as you would regular soy sauce for basting, marinating, as an ingredient in sauces, vegetables, stews and soups.

During the holiday season I always like to serve different types of food.

I’ll serve traditional American fare like turkey and stuffing then I always make sure to also serve delicious ethnic cuisines.

Our holidays are filled with our favorite foods from different cultures like my Bacon Wrapped Teriyaki Chicken.

It’s important to create dishes that are not only easy but packed with flavor and as I stated previously you can always substitute turkey cutlets instead of using chicken breast.

I’ve made this dish with both and it’s delicious!

First I prepared our quick and easy Teriyaki sauce to marinate the chicken in.

The sauce is made with Kikkoman Less Sodium Soy Sauce, honey, pineapple, rice wine vinegar and spices.

All these items are readily available in your local grocery store, as is Kikkoman Teriyaki Marinade & Sauce which can be used as a tasty alternative. 

Next, marinate the chicken breast in half the sauce for about 1 hour or overnight if you prefer.

Lastly, wrap the chicken in bacon and bake at 400 degrees for about 35 minutes and broil for 5-10 minutes to crisp the bacon skin.

Baste with more teriyaki sauce and enjoy!

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Bacon Wrapped Teriyaki Chicken with Kikkoman 

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 4-6 

Ingredients: 
6 chicken breast, boneless, skinless
12 slices bacon
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
Note: (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: 
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.

Would you use turkey or chicken for this recipe? Tell me in the comments for a chance to win a $100 Visa gift card!

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