Wednesday, August 15, 2012

Bacon Wrapped Chicken


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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