Bacon Wrapped Ginger Soy Chicken Recipes

BACON WRAPPED GINGER SOY CHICKEN

Steps:

• Combine all ingredients for marinade except bacon and chicken in a shallow baking dish, about 11"x8".
• Rinse and pat chicken dry. Keep folded and wrap with bacon slices. Secure with toothpicks if desired (just remove them before putting chicken in the oven so they won't burn). Place bacon wrapped chicken pieces into the marinade for 20-30 minutes, flipping halfway through to marinate both sides.
• Preheat oven to 400 degrees. Heat 1-2 tablespoons olive oil in a heavy bottomed, oven safe pan over medium heat. Cook chicken pieces until bacon starts to crisp, about 3 minutes per side. Poor remaining marinade over the chicken and slide the pan into the oven. Cook for about 10 minutes, or until chicken is no longer pink.
• Serve immediately.

GINGER CHICKEN BACON WRAPS

Steps:

• Cut chicken into 24 bit sized pieces.
• Combine marmalade, soy sauce, ginger and garlic powder in a mixing bowl.
• Add the chicken and marinate for 30 minutes.
• Partially cook the bacon, so that it is still limp, not crisp.
• Cut slices in half.
• Drain marinade from the chicken pieces.
• Wrap bacon strip around 1 chicken chunk and 1/2 water chestnut, securing with a wooden pick.
• Place on broiler pan.
• Broil for 3 to 5 minutes.
• I always brush them with additional melted marmalade before serving.

BACON WRAPPED GINGER SOY CHICKEN

Steps:

• Preheat oven to 425°F. Line two rimmed baking pans with aluminum foil and top with metal rack.
• In a plastic bag or shallow baking dish, combine Lee Kum Kee Cooking Soy Sauce, Minced ginger, sugar, spices, and chicken tenders, coating each tender. Let sit for 20 minutes in the fridge.
• Once it's ready, wrap each tender with a slice of bacon, being sure to tuck in the ends. Place 1" apart on rack in prepared pan.
• Bake for 30-35 minutes at 425°F, or until bacon is crispy.