Bacon Wrapped Chicken

Oriental vinaigrette

  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped ginger
  • 1/2 bunch scallion (green onions), chopped
  • 1/4 cup lemon juice
  • 1/4 cup rice vinegar
  • 1/8 cup fish sauce
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon fresh basil, chopped
  • 1 1/2 cups vegetable oil
  • S+P to taste

Sriracha sauce

  • 1 cup mayonnaise
  • 2 tablespoons Sriracha sauce
  • 1/2 tablespoon grated ginger
  • 1/2 scallion (green onion) chopped
  • Zest + juice of 1 lime
  • Salt to taste

4 pounds boneless, skinless chicken thighs cut into 1-2” bite sized pieces

4 pounds bacon, uncooked

 

Marinate chicken in oriental vinaigrette for at least 1 hour or up to overnight.

Roll chicken pieces in ½ slice bacon.

Freeze individually

Preheat oven to convection 425°

Remove chicken from freezer and defrost slightly at room temperature (until oven is preheated)

Bake for 15 minutes or until bacon is crispy and internal temperature of chicken reaches 165°.

Serve on a skewer with Sriracha sauce