Sticky Teriyaki Bacon Wrapped Chicken Skewers

Experience an explosion of flavor with our irresistible recipe for Bacon Wrapped Teriyaki Chicken Skewers! This dish brings together tender chicken, crisp bell peppers, and savory bacon, all generously coated in a luscious homemade teriyaki sauce and grilled to perfection. Get ready to elevate your grilling game and impress everyone at your next gathering with these easy-to-make, utterly delicious skewers.

The Ultimate Summer BBQ Dish: Bacon Wrapped Teriyaki Chicken Skewers

There’s nothing quite like the sizzle of a grill on a warm summer day, especially when it’s preparing something truly special. These Bacon Wrapped Teriyaki Chicken Skewers are more than just a meal; they’re a celebration of smoky, sweet, and savory flavors that are guaranteed to be the star of any backyard barbecue or casual family dinner. The inspiration for this incredible recipe struck me after judging San Diego’s Bacon & Barrels Festival for the second time. One particular dish, a Bacon Wrapped Teriyaki Chicken Skewer from Corbin’s Q, a fantastic local BBQ catering company, completely captivated my taste buds. I knew instantly that I had to recreate that magic at home, perfecting a recipe that would allow me to enjoy that deliciousness whenever the craving hit.

The beauty of this dish lies in its simplicity and the incredible depth of flavor it achieves. Juicy pieces of chicken breast and vibrant bell peppers are tenderly hugged by strips of bacon, creating a harmonious blend of textures and tastes. Each bite offers a satisfying crunch from the bacon, a burst of freshness from the peppers, and the succulent tenderness of perfectly cooked chicken. What truly sets this recipe apart is the homemade teriyaki sauce – a secret weapon in my culinary arsenal that transforms simple ingredients into an extraordinary feast. It’s an easy-to-make sauce that infuses every component of the skewer with its sweet, tangy, and umami-rich goodness. You’ll quickly discover why these skewers are destined to become your new favorite grilled delight.

Why Homemade Teriyaki Sauce Makes All the Difference

While store-bought teriyaki sauce can be convenient, crafting your own at home elevates this dish to an entirely new level. My super simple, 10-minute homemade teriyaki sauce recipe is incredibly versatile and delivers a fresh, vibrant flavor that simply can’t be matched by bottled alternatives. It’s a game-changer that has featured in many of my popular recipes, including Teriyaki Chicken Zoodle Bowls, One Pot Teriyaki Shrimp Lo Mein, and Teriyaki Steak Kabobs. Once you try it, you’ll understand why it’s a staple in my kitchen and why it’s the perfect complement to these bacon-wrapped skewers.

The beauty of this teriyaki sauce is its balanced profile: a savory base from soy sauce, a touch of sweetness from brown sugar, a subtle tang from mirin, and an aromatic kick from fresh garlic and ginger. The cornstarch slurry ensures a perfectly thick, glossy consistency that clings beautifully to the chicken, peppers, and bacon, creating an irresistible glaze as it cooks on the grill. Making it from scratch also means you control the ingredients, avoiding unnecessary preservatives or excessive sodium often found in commercial brands. This allows the natural flavors of the chicken, bacon, and peppers to shine through, enhanced by the rich, complex notes of the sauce. Trust me, dedicating those extra ten minutes to this homemade sauce is well worth the effort and will undoubtedly become your preferred method for all your teriyaki dishes.

Essential Ingredients for Perfect Skewers

Crafting delicious skewers starts with selecting high-quality ingredients. For this recipe, we focus on fresh, flavorful components that come together harmoniously.

• Chicken Breast: Opt for boneless, skinless chicken breast, cut into uniform 1-inch cubes. Uniform pieces ensure even cooking, preventing some parts from drying out while others remain undercooked. Chicken breast is lean and absorbs the teriyaki flavor beautifully.
• Bell Peppers: Choose a variety of colorful bell peppers (red, yellow, orange) cut into 1-inch squares. They not only add a vibrant visual appeal but also provide a sweet, fresh crunch that contrasts wonderfully with the savory chicken and bacon. They soften slightly on the grill while retaining a pleasant bite.
• Bacon: Regular-cut bacon works best here. Thick-cut bacon can take too long to crisp, while thin-cut might burn. Cutting each slice in half makes them the perfect length for wrapping around the chicken and peppers on the skewer, ensuring that delicious bacon flavor in every bite while keeping the chicken moist.
• Teriyaki Sauce Components:
  • Soy Sauce: The backbone of any good teriyaki, providing rich umami and saltiness.
  • Mirin: A sweet Japanese rice wine crucial for the distinctive teriyaki glaze and subtle sweetness.
  • Brown Sugar: Adds depth to the sweetness and helps in caramelization on the grill.
  • Garlic & Ginger: Freshly crushed garlic and grated ginger are non-negotiable for their aromatic complexity and pungent warmth.
  • Cornstarch & Water: These are combined to form a slurry, which is added to the sauce to thicken it, creating that perfect glossy, spoonable consistency.

These carefully chosen ingredients ensure that each skewer is packed with flavor and presents beautifully on the plate. Prepping your ingredients ahead of time, often called “mise en place,” will make the assembly process smooth and enjoyable, especially when you’re ready to hit the grill.

Mastering the Art of Skewer Assembly

Assembling these bacon-wrapped skewers is a fun and straightforward process, but a few tips can ensure they cook evenly and look their best. The key is to secure the bacon effectively around the chicken and peppers to create a compact, flavorful package.

Start by preparing your teriyaki sauce as outlined in the recipe below. This allows it to cool slightly and thicken, ready for basting.

For the skewers, you’ll begin by threading one end of a half-slice of bacon onto your skewer. Then, add a piece of cubed chicken, followed by a piece of bell pepper. Wrap the bacon tightly around both the chicken and the pepper, then thread the middle of that wrapped bacon onto the skewer. This method secures the bacon, ensuring it stays in place during grilling and renders its fat beautifully over the chicken and vegetables.

Continue this pattern: add another piece of chicken, then a bell pepper, wrap the remaining bacon around them, and skewer it through the center to hold everything firmly. Repeat this entire sequence (bacon end, chicken, pepper, wrap, skewer) three times per skewer for a total of ten full-sized skewers, each showcasing a vibrant arrangement of ingredients.

For those looking for a lighter appetizer option, you can easily adapt this by placing just one portion of the skewer (a half-slice of bacon wrapped around two pieces of chicken and two bell peppers) on smaller bamboo skewers. This method is similar to how Corbin’s Q served them at the festival, perfect for bite-sized party food. Whether you opt for full-sized skewers for an entree or small appetizer bites, the assembly process remains intuitive and ensures every piece is infused with flavor.

Grilling Your Teriyaki Chicken Skewers to Perfection

Grilling is where these bacon-wrapped chicken skewers truly come alive. The smoky char from the grill, combined with the caramelized teriyaki sauce and crispy bacon, creates an unforgettable culinary experience. Achieving the perfect grill marks and ensuring the chicken is cooked through while maintaining its juiciness is easier than you might think with these simple steps.

First, preheat your grill to medium heat. A consistent medium heat is crucial for cooking the chicken thoroughly and crisping the bacon without burning the teriyaki sauce. Once hot, lightly oil the grill grates to prevent sticking. Place the assembled skewers directly on the grill. Cook for 5-7 minutes per side, turning them gently to ensure even cooking and beautiful browning on all surfaces. The bacon should start to crisp, and the chicken will begin to turn opaque.

The magic happens in the final minutes of grilling. Approximately two minutes before removing the skewers from the grill, generously brush them with half of your prepared homemade teriyaki sauce. This basting step allows the sauce to caramelize and thicken, forming a delicious glaze that locks in moisture and adds incredible flavor. Flip them once more to ensure both sides are coated and glossy. After these final two minutes, remove the skewers from the grill and, for an extra burst of flavor and a beautiful sheen, brush them immediately with the remaining teriyaki sauce. Serve these hot and glistening skewers right away to enjoy them at their peak of flavor and texture.

Monitoring internal temperature is always a good practice, especially with chicken. The chicken should reach an internal temperature of 165°F (74°C) to be safely cooked. The bacon should be crispy, and the peppers tender-crisp. Don’t overcrowd the grill; cook in batches if necessary to maintain even heat and allow for proper airflow around each skewer.

Serving Suggestions and Delicious Variations

These Bacon Wrapped Teriyaki Chicken Skewers are incredibly versatile and can be adapted to suit various occasions and dietary preferences. Whether you’re serving them as a main course or a delightful appetizer, they’re sure to be a crowd-pleaser.

Serving Suggestions:

• As a Main Course: Pair these substantial skewers with a side of fluffy white rice or a healthier brown rice. A simple green salad with a light vinaigrette or a crisp Asian-inspired coleslaw would also complement the rich flavors beautifully. Grilled pineapple chunks can add a tropical sweetness that pairs wonderfully with teriyaki.
• As an Appetizer: As mentioned, preparing smaller, bite-sized skewers on bamboo skewers makes for perfect party finger food. They’re easy to handle and packed with flavor, ideal for a buffet or casual gathering.
• Garnish: A sprinkle of toasted sesame seeds and chopped green onions or fresh cilantro adds a final touch of freshness and visual appeal.

Delicious Variations:

• Protein Swap: While chicken is fantastic, feel free to experiment with other proteins. Cubed pork tenderloin or shrimp (which cooks much faster, so adjust grilling time) would also be delicious wrapped in bacon and basted with teriyaki. For a beef option, consider thinly sliced steak for quicker cooking.
• Vegetable Medley: Don’t limit yourself to just bell peppers. Zucchini, red onion wedges, cherry tomatoes, mushrooms, or even blanched broccoli florets can be added to the skewers for extra color, texture, and nutrients. Ensure vegetables are cut to a similar size for even cooking.
• Spicy Kick: For those who love a bit of heat, add a pinch of red pepper flakes to your homemade teriyaki sauce, or finely chop a fresh chili pepper and incorporate it. A drizzle of sriracha after grilling would also be a great addition.
• Marinade Boost: For even deeper flavor, you can marinate the chicken cubes in a small amount of the teriyaki sauce (reserving most for basting) for 20-30 minutes before assembling the skewers. This step isn’t strictly necessary due to the sauce’s strong flavor, but it can enhance the internal juiciness and taste of the chicken.

No matter how you choose to serve them or what variations you try, these Bacon Wrapped Teriyaki Chicken Skewers are a guaranteed hit that will bring smiles to friends and family all summer long.

Storage and Make-Ahead Tips

These Bacon Wrapped Teriyaki Chicken Skewers are best enjoyed fresh off the grill, but sometimes you might have leftovers or wish to prepare them in advance to save time. Here are some useful tips for storage and making them ahead:

Storage:

• Cooked Skewers: Any leftover cooked skewers should be stored in an airtight container in the refrigerator for up to 3-4 days. While the bacon might lose some of its crispiness upon reheating, the flavors will still be delicious.
• Reheating: For best results, reheat skewers in a preheated oven or air fryer at 350°F (175°C) until warmed through, about 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). This method helps to re-crisp the bacon more effectively than a microwave.
• Freezing: Cooked skewers can be frozen for up to 2-3 months. Allow them to cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating.

Make-Ahead Tips:

• Teriyaki Sauce: The homemade teriyaki sauce can be prepared up to 5 days in advance and stored in an airtight container in the refrigerator. Reheat gently on the stove or in the microwave before using, as it might thicken further when cold. Add a splash of water if it becomes too thick.
• Assembled Skewers (Uncooked): You can assemble the skewers up to 24 hours in advance. Place the uncooked skewers on a plate or baking sheet, cover tightly with plastic wrap, and refrigerate. This is a great way to prep for a party, so all you have to do on the day of is grill!
• Pre-cut Ingredients: Cut your chicken and bell peppers ahead of time and store them separately in airtight containers in the refrigerator for 1-2 days. This makes assembly on the day of cooking much faster.

With these tips, you can enjoy these delightful teriyaki chicken skewers with minimal fuss, whether it’s a planned gathering or a spontaneous weeknight meal.

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Bacon Wrapped Teriyaki Chicken Skewers

Chicken & peppers are wrapped in bacon, grilled & basted with a homemade teriyaki sauce in this simple, scrumptious recipe for Teriyaki Chicken Skewers!

Servings:

10
full size skewers

Prep Time:

30
mins

Cook Time:

12
mins

Total Time:

42
mins

Author:

Whitney Bond

Course:
Main Course

Cuisine:
Japanese

Recipe Ingredients

Teriyaki Sauce

• ½ cup soy sauce
• ½ cup mirin
• ¼ cup brown sugar
• 4 cloves garlic, crushed
• 1 teaspoon ginger, grated
• 2 tablespoons cornstarch
• 2 tablespoons water

Skewers

• 1 ½ pounds chicken breast, cut in 1 inch cubes
• 2 cups bell peppers, cut in 1 inch squares
• 15 slices bacon, cut in half

Step-by-Step Instructions

Teriyaki Sauce

• Heat a saucepan on the stove over medium heat. Add the soy sauce, mirin, brown sugar, crushed garlic, and grated ginger to the pan, whisking to combine thoroughly. Bring the mixture to a boil, then reduce the heat and let it simmer for 4-5 minutes, allowing the flavors to meld.
• In a small separate bowl, combine the cornstarch and water, whisking until smooth to create a slurry. Add this cornstarch slurry gradually to the boiling sauce, whisking continuously. Reduce the heat to low and continue to simmer for another 3-4 minutes until the sauce has thickened to a glossy consistency.
• Remove the finished teriyaki sauce from the heat and set it aside to cool. As it cools, it will thicken slightly more, preparing it for basting the skewers.

Chicken Skewers

• To prepare the skewers, take one piece of bacon (cut in half) and thread one end onto a skewer. Next, add a 1-inch cube of chicken, followed by a 1-inch square of bell pepper. Wrap the bacon tightly around both the chicken and pepper, then thread the middle section of the wrapped bacon onto the skewer to secure it.
• Continue the pattern: add another piece of chicken, then another piece of bell pepper. Wrap the remaining length of bacon around these new additions and thread it onto the skewer, ensuring all ingredients are snugly held together.
• Repeat this entire chicken-pepper-bacon sequence three times per skewer. This recipe yields ten full-sized skewers in total, each packed with flavor.
• Preheat your grill to medium heat. Ensure the grates are clean and lightly oiled to prevent sticking.
• Place the prepared skewers on the hot grill. Cook for 5-7 minutes on one side until the bacon begins to crisp and the chicken shows grill marks. Flip the skewers and grill for an additional 5-7 minutes on the other side.
• Approximately two minutes before the skewers are fully cooked (the chicken should reach an internal temperature of 165°F or 74°C), brush them generously with half of the prepared teriyaki sauce. This will create a delicious glaze.
• After the final two minutes of cooking and basting, remove the skewers from the grill. Immediately brush them with the remaining teriyaki sauce for an extra layer of flavor and a beautiful, glossy finish. Serve these delicious skewers hot and enjoy!

Nutrition Facts

Calories 274kcal (14%)

Carbohydrates 14g (5%)

Protein 20g (40%)

Fat 14g (22%)

Saturated Fat 4g (20%)

Cholesterol 65mg (22%)

Sodium 1038mg (43%)

Potassium 416mg (12%)

Sugar 9g (10%)

Vitamin A 965mg (19%)

Vitamin C 39.3mg (48%)

Calcium 16mg (2%)

Iron 0.8mg (4%)

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