Prep: 10 min., Chill: 2 hr., Grill: 10 min. The sweet and spicy kick in this Asian-inspired marinade gets its flavor from orange marmalade, soy sauce, and ginger. For a dinner option, serve the chicken atop a bed of rice or with a side green salad.
2 (8-oz.) boneless, skinless chicken breasts
8 bacon slices, cut into thirds
1/2 cup orange marmalade
1/4 cup lite soy sauce
3 tablespoons Dijon mustard
3/4 teaspoon ground ginger
1/4 teaspoon garlic powder
How to Make It
Cut chicken breasts into 24 (1-inch) pieces. Wrap each chicken piece with one piece of bacon, and secure with a wooden pick.
Stir together orange marmalade and next 4 ingredients in a large bowl; remove and reserve 1/4 cup mixture. Add chicken to bowl, tossing to coat. Cover and chill 2 hours, turning occasionally. Remove chicken from marinade, discarding marinade.
Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 4 to 5 minutes on each side or until done. Toss chicken with reserved marinade before serving.
Holley's tip: Once the chicken is grilled and has been tossed with the marinade, gently stir in some toasted sesame seeds and chopped green onions for added color and flavor.
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