Sunday, June 9, 2013

Bo's Sweet and Spicy Teriyaki Chicken!


 
This recipe is one that my son and his girlfriend made and suggested that I try.  They got the basic idea from a recipe on Pinterest, but they modified it some and came up with their own version. My son is like me in that he likes to improvise when cooking.   I must say, I think it's one of the best chicken recipes I have tried lately.   It doesn't involve all that many ingredients and I think most people would surely like it.  It's chicken, bacon and brown sugar, what 's not to like?    Here is what you will need:

Ingredients:

5 boneless, skinless chicken breasts cut in three strips each (15 pieces)
8 slices of bacon cut in half to make a piece for each chicken strip
2 cups brown sugar (might need more if you coat the pieces heavily)
Teriyaki sauce  (I used Kikkoman)
chili powder
Tony Chachere's creole seasoning
salt
black pepper
garlic powder
mozzarella cheese (optional)


Cut each chicken breast in thirds.  I used my kitchen shears  which made it very easy, but you can use a knife if you don't have kitchen shears.  Sprinkle each piece with salt, pepper, creole seasoning or chili powder ( I used a little of both), and garlic powder.  If you don't like too much heat, just use either the chili powder or the creole seasoning and use it very sparingly.

Wrap each piece of chicken in a piece of the bacon.  Sprinkle lightly with Teriyaki sauce.  Place the brown sugar in a pie plate or shallow dish and roll each piece of bacon wrapped chicken in it. You have to sort of press and pack it on the chicken.

Line a cookie sheet with foil (I used nonstick Reynolds wrap) and spray it with cooking spray.  The foil really saves your pan and makes cleanup much easier with this recipe. The brown sugar does stick and will be hard to clean off if you don't use it.   Place in a preheated 375 degree oven for 40-45 minutes.  Be careful removing it, because the brown sugar gets very hot and there will be some juices.  At the very end of the cooking time, pull it out and spoon some of the juices over each piece to sort of re baste it. You can sprinkle each piece with Mozzarella cheese at this point and place back in oven for a few minutes until it melts. The cheese is optional.

The chicken will be browned and the bacon crisp when it is finished cooking. This makes a great main dish or could even be used for an appetizer.

I served it with twice baked potato casserole, green beans, salad and garlic bread and of course...sweet tea!
 



19 comments:

  1. Bacon with Teriyaki chicken... why didn't I think of that??? Looks and sounds very yummy!!! :-)

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    1. Thanks, it was really good! One of my new favorites.

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    2. I Saw this tonight I was wondering what I was going to fix for tomorrow night sense we are having a few friends over Now I know this looks Amazing thank you Kathy for sharing this with us

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  2. would you share your twice baked potato casserole recipe?

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    1. Sure here ya go: http://sweetteaandcornbread.blogspot.com/2012/06/twice-baked-potato-casserolea-family.html

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  3. Tony Chachere's creole seasoning(where do you purchase this seasoning?

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    1. It's on the baking and seasoning isle of all the grocery stores here in the south, Texas and Louisiana anyway. If you cannot find it I'm sure that any cajun seasoning will do. Good Luck!

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    2. You can find it on the baking & seasoning isle of most stores in the South, at least here in Texas and Louisiana, and if you can't then you can always use most any Cajun seasoning available. Good Luck!

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  4. Tony Chachere's will be on the aisle with the spices. If they don't have that brand, you can use any Cajun/Creole seasoning. That is just the one I use for everything. If you are not in the United States, you might not be able to find it, just leave it out, still good.

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    1. maybe a blend of paprika,cheynne pepper if you can't find Cajun seasoning?

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  5. Looks & sounds so good.!! And something my boys will like. Thanks !!

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  6. I made this last night along with some fried rice. My family is still talking about how awesome our supper was!!! Thank you for sharing it :)

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  7. There's a recipe for Tony Chachere's seasoning from his cookbook, presumably much the same as the seasoning sold under his name, here: http://www.food.com/recipe/tony-chacheres-famous-creole-seasoning-118154 .

    If I were making it, I'd omit the salt, use the seasoning in a small shaker, and salt separately according to the dish. Note also that it contains MSG (Accent) which not everyone tolerates well; you might want to leave that out as well.

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  8. When you used Tony Chachere's seasoning you reduce salt accordingly. Tony Chachere's does not contain MSG.

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  9. We've used Tony Chacheres since 1985!!! My brother was in the Army in Louisiana when my parents discovered it. We used to have it shipped by the case to Illinois. It's my families favorite seasoning......For the best steak ever poke holes in the steak sprinkle with Tony's and soy sauce an hour or so before grillin!!!! DELICIOUS! I'm gonna try this recipe tonight, but with pork loin!!

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  10. My husband fixed this two weeks ago it's was the best yummmmmm. It was so good he's fixing it for mothers day again love ya Scott .... Robin

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  11. Sounds great. I'm from Sydney, Australia and enjoying more and more of the southern USA cooking styles. I think I have seen cajun/creole mix in the spice section. Looking fwd to trying this. Thanks.

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  12. Aileen. Scotland UKFebruary 23, 2014 at 1:30 PM

    Hi. We just had this for dinner. Had no Teriyaki so sprinkled with Soy instead. Was absolutely delicious. Going to be a regular on our dinner table, here at Tether's End. Thank you so much for this๐Ÿ˜Š๐Ÿ˜Š

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  13. Sounds wonderful..Will be on our menu after next trip to grocery store. Thank you!

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