Bacon-Wrapped Teriyaki Chicken Livers and Chicken Bites

My brother made Bacon Wrapped Teriyaki Chicken Livers for our Dad's surprise b'day party. They were such a hit, even the hubby who claims he hates liver, loves them! For the other liver haters out there, I also included Bacon Wrapped Chicken Bites! 

Bacon-Wrapped Teriyaki Chicken Livers

1 lb. chicken livers
Approximately 8 oz. bacon (not thick cut)
Teriyaki sauce, Kikkoman Teriyaki Baste and Glaze
Kebab skewers

Wrap bacon around chicken liver, stretching the bacon to fit, if needed. Secure with a skewer. Repeat until skewer is full. Repeat with remaining chicken livers and skewers.

Pour teriyaki sauce over skewers, reserving about 1/4 cup. Marinate skewers for at least 4 hours, but no more than 8 hours.

Preheat grill to medium-high heat. Place skewers on grill and baste with reserved teriyaki sauce. Cook until bacon is done about 7 minutes and flip skewers. Baste again with teriyaki sauce and cook for another 7 minutes making sure not to burn the bacon.

Bacon-Wrapped Teriyaki Chicken Bites

4 chicken tenders, cubed
1 package Bacon (not thick cut), cut in half
Kikkoman Teriyaki marinade
Kikkoman Teriyaki Baste and Glaze
toothpicks

Wrap bacon around chicken cube, stretching the bacon to fit, if needed. Secure with a toothpick. Repeat with remaining chicken cubes, bacon and toothpicks. Pour teriyaki sauce over chicken and marinate for at least 4 hours, but no more than 8 hours. Preheat grill to medium-high heat. Place chicken on grill. Cook until bacon is done on the bottom, about 7 minutes, and flip. Brush with teriyaki glaze and cook for another 7 minutes making sure not to burn the bacon. Add more glaze to taste. Plate and serve.

Easy Chicken and Rice Foil Packets

I was looking for an easy meal to make pretty quickly this past Sunday. I basically wanted a one pot type meal with minimal effort or clean up. I hate doing a lot of dishes after a meal. These foil packets are an easy weeknight meal for the family or can be quickly thrown on the grill on the weekend. Super easy clean-up is also a plus!

1 can (10 1/2 oz) cream of chicken soup

1 1/2 cups chicken stock

3 teaspoons Greek seasoning

Salt, pepper and garlic powder, to taste

2 cups uncooked instant white rice

½ cup shredded carrot

½ cup fresh sweet peas

½ cup chopped onion

4 boneless skinless chicken breasts

4 slices cooked bacon, coarsely chopped

1 ⅓ cups Colby Jack cheese

2 green onions, sliced (optional)

Heat oven to 400 degrees. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with oil.

Measure 1/2 cup of the condensed soup and set aside. In 4- cup glass measuring cup, mix remaining condensed soup, the chicken stock and 1 teaspoon of the seasoning; beat with whisk to blend. Add instant rice; stir and let stand about 8-10 minutes or until most of the liquid is absorbed. Stir in carrots, onions and peas. Add salt, pepper and garlic powder to taste.

Pound chicken breasts to an even thickness. Season chicken with remaining 2 teaspoons seasoning; place on center of each sheet of foil. Dividing evenly, spoon rice and vegetable mixture around each chicken breast. Divide any remaining soaking liquid over tops of breasts. Spread 2 tablespoons reserved soup over each breast: evenly top with bacon and cheese.

Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

Place packets on a baking sheet.  Cook 30 minutes. Cut a slice in each packet to vent the steam. Carefully fold back foil, and garnish with green onions. For the grill: Heat gas or charcoal grill. Follow directions above for assembling the packets. Place packets on grill over medium heat. Cover grill; cook 10 minutes. Rotate packs 1/2 turn; cook 9 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F).