Here in good ol' Las Vegas, the weather turns ridiculously beautiful in March. It's usually around 65-75 for the high all month, and that is prime grilling season! I use to be afraid of the grill like it was some sort of savage beast that could never be tamed. Oh, I've tamed it all right. I can make that savage beast do cartwheels while whistling the tune of the theme song for the Golden Girls.
These little chicken bites are wonderful. I always worry that the Dijon glaze will be too overpowering, but it was great. I really enjoyed the sweetness from the orange marmalade and the zip from the ginger. These would be perfect for any upcoming summer BBQ. Next time, I'll sprinkle a little brown sugar on top for the last 4-5 minutes. drool...
source: Big Book of Barbecue
2 boneless skinless chicken breasts
8 bacon slices, cut into thirds
1/2 c orange marmalade
1/4 c lite soy sauce
2 T dijon mustard
3/4 t ginger
1/4 t garlic powder
Cut the chicken breasts into 1-inch pieces. Wrap one piece of bacon (1/3 of the original piece) around each chicken chunk and secure with a toothpick.
In a large bowl, combine the orange marmalade, soy sauce, Dijon mustard, ginger, and garlic powder. Whisk to combine. Reserve 1/4 c of this and set aside. Add the bacon-wrapped chicken pieces into the large bowl with the glaze. Toss to combine. Cover and chill for two hours, turning occasionally.
After the two hours (I only did 30 minutes, and it was delicious), remove the chicken. Toss the leftover glaze from the marinating chicken.
Preheat the grill to 350-400 degrees (medium-high). Grill the chicken, covered, for 4-5 minutes on each side or until the chicken is cooked through.
Drizzle the remaining glaze onto the chicken pieces just before serving.