Chicken Bacon Bites
Ginger and orange marmalade give these rumaki-style snacks wonderful flavor. I marinate the wrapped chicken earlier in the day and broil them when guests arrive. —Betty Pierson, Wellington, Florida
Ingredients
- 12 bacon strips, halved
- 10 ounces boneless skinless chicken breasts, cut into 24 cubes
- 1 can (8 ounces) sliced water chestnuts, drained
- 1/2 cup orange marmalade
- 1/4 cup soy sauce
- 2 garlic cloves, minced
- 1 teaspoon grated fresh gingerroot
- Sweet-and-sour sauce, optional
Reviews
mine came out good and moist. It's a keeper.
I do agree with kandy1206 on the sweet orange flavor, not on the dryness of the chicken ( that comes from cooking too long ) Try it making the marinade with peach jam, marinate the chicken by it's self. Wrap the bacon before grilling but watch your timing. As soon as the chicken turns white on the outside, make a little slit with a knife in the middle to see that it is not still pink inside and cooked white. Remove immediately and enjoy. I didn't use the water chestnuts either, and used a sweet chili pepper sauce for dipping, that is my preference. It is a great anytime recipe and can be used under the broiler during non-grilling days. Thanks Betty Pierson for sharing, some like it your way, and some may like it this way. Either way, it's good.
These were just not something that my family liked. They were on the dry side and had a little too much marmalade flavor.