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Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 15 |
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Don't like Rumaki, made with chicken livers? This appetizer still has the bacon and water chestnuts-though minus the chicken liver-chicken cubes instead, in a delicious orange marmalade, soy sauce glaze-YUMMY. To save time marinate the wrapped chicken earlier in the day, then broil when ready to serve! The cook time is the marinade time. Ingredients:
12 bacon, strips halved |
10 ounces boneless skinless chicken breasts, cut into 24 cubes |
1 (8 ounce) can sliced water chestnuts, drained |
1/2 cup orange marmalade |
1/4 cup soy sauce |
2 garlic cloves, minced |
1/4 teaspoon ground ginger or 1 teaspoon grated fresh gingerroot |
Directions:
1. Place bacon on a broiler rack. Broil 4-in. from the heat for 1-2 minutes or just until PARTIALLY cooked; cool.
2. Wrap a piece of bacon around a chicken cube and water chestnut slice; secure with a wooden toothpick. In a large resealable plastic bag, combine the marmalade, soy sauce, garlic and the ginger. Add the wrapped chicken; carefully turn to coat. Don't puncture the bag!.
3. Seal and refrigerate for 2 hours.
4. Drain and discard the marinade. Broil chicken for 3-4 minutes on each side or until juices run clear and bacon is crisp. Serve warm.
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