Bacon-Wrapped Chicken Nuggets
TOTAL TIME: Prep: 45 min. + marinating Bake: 25 min.
YIELD: 4 dozen.
Chicken nuggets, bacon and teriyaki...what more could you ask for in an appetizer? Everyone who tries them asks for a recipe copy.—Julie Merriman, Cold Brook, New York
Ingredients
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1 cup unsweetened pineapple juice
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2/3 cup reduced-sodium soy sauce
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2/3 cup honey
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4 green onions, thinly sliced
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1/3 cup Worcestershire sauce
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2 tablespoons white vinegar
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2 tablespoons olive oil
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2 to 3 garlic cloves, minced
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2 to 3 teaspoons minced fresh gingerroot
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2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
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1 pound bacon strips
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1/2 cup packed brown sugar
Directions
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1.
Preheat oven to 350°. In a bowl, whisk the first nine ingredients until blended. Reserve 1-1/2 cups mixture for sauce; cover and refrigerate. Place chicken in a large resealable plastic bag. Add remaining pineapple juice mixture; seal bag and turn to coat. Refrigerate 1-2 hours.
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2.
Cut bacon strips crosswise in thirds. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain.
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3.
Drain chicken, discarding marinade. Wrap a bacon piece around each chicken cube; secure with a toothpick. Place on racks in 15x10x1-in. baking pans. Sprinkle brown sugar over tops.
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4.
Bake 25-30 minutes or until bacon is crisp and chicken is no longer pink. Meanwhile, in a small saucepan, bring reserved pineapple juice mixture to a boil; cook 8-10 minutes or until liquid is reduced to 1 cup. Serve nuggets with sauce.
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