Ingredients:
1/2 cup teriyaki sauce
1/4 cup dry white vermouth
1 1/2 tbsp. garlic, chopped
4 boneless skinless chicken breasts
vegetable oil
8 bacon slices
Directions:
In a bowl combine the teriyaki sauce, vermouth and garlic.
Add chicken and coat with teriyaki mixture.
Refrigerate at least 3 hours.
Turn BBQ on medium heat.
Brush BBQ rack with vegetable oil.
Remove chicken from sauce mixture and wrap each breast with 2 strips of bacon, covering completely and securing with toothpicks.
Grill chicken until it is firm, about 15 minutes, turning occasionally.
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