Crispy Bacon Wrapped Teriyaki Chicken Skewers

Chicken and bell peppers wrapped in bacon, grilled and glazed with a homemade teriyaki sauce—an easy, irresistible recipe for Bacon Wrapped Teriyaki Chicken Skewers.

Three weeks ago I had the pleasure of judging at San Diego’s Bacon & Barrels Festival for the second year running. One standout from the event was a bacon-wrapped teriyaki chicken skewer that inspired this home version. I loved the combination of smoky bacon, juicy chicken and the sweet-savory teriyaki glaze so much that I recreated it at home.

This recipe features a quick homemade teriyaki sauce that comes together in about ten minutes and doubles as a basting glaze and finishing sauce. It’s versatile and pairs well with grilled skewers, rice bowls, or as an appetizer-sized bite when scaled down.

These skewers are perfect for summer cookouts—easy to assemble, visually appealing, and guaranteed to be a hit with friends and family. You can make full-size skewers as an entrée or serve smaller, bite-sized portions as party appetizers. Below you’ll find a clear ingredient list, step-by-step instructions, and handy tips for grilling, serving, and storing.

Ingredients

• Teriyaki sauce
  • ½ cup soy sauce
  • ½ cup mirin
  • ¼ cup brown sugar
  • 4 cloves garlic, crushed
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons cornstarch
  • 2 tablespoons water
• Skewers
  • 1½ pounds chicken breast, cut into 1-inch cubes
  • 2 cups mixed bell peppers, cut into 1-inch squares
  • 15 slices bacon, cut in half (one half-slice per wrap)
  • 10 wooden or metal skewers (soak wooden skewers in water for 30 minutes first)

Instructions

Make the teriyaki sauce

1. In a saucepan over medium heat, combine the soy sauce, mirin, brown sugar, crushed garlic and grated ginger. Whisk and bring the mixture to a gentle boil.
2. Reduce heat and simmer for 4–5 minutes to meld the flavors.
3. In a small bowl, mix the cornstarch and water until smooth. Add this slurry to the simmering sauce and whisk until slightly thickened. Simmer 3–4 more minutes, then remove from heat and set aside to cool.

Assemble the skewers

1. Take one half-slice of bacon and place the end on the skewer. Add a cube of chicken and a piece of bell pepper next to it.
2. Wrap the bacon around the chicken and pepper, then push the skewer through the center of the wrapped bacon to secure it.
3. Add a second chicken cube and pepper piece, wrap the remaining bacon, and skewer through the center again. Repeat until each skewer holds three wrapped portions, or assemble smaller portions for appetizer bites.
4. Repeat to make ten full-size skewers total (or adjust quantity for bite-size servings).

Grill and glaze

1. Preheat the grill to medium heat.
2. Place the skewers on the grill and cook 5–7 minutes on the first side, then flip and cook another 5–7 minutes, watching carefully so the bacon browns without burning.
3. Two minutes before the skewers are done, brush half of the teriyaki sauce onto them and continue grilling until the glaze is tacky and the bacon is crisp to your liking.
4. Remove from the grill, brush once more with the remaining teriyaki sauce, and serve immediately.

Food safety note

Cook poultry to a safe internal temperature: the USDA recommends an internal temperature of 165°F (74°C) for chicken. Use an instant-read thermometer inserted into the thickest piece to confirm doneness before serving.

More skewer recipes

Try other grilled skewers for variety at your next cookout. Below are a few inspired ideas with images.

Tips, variations and storage

• Make-ahead sauce: The teriyaki sauce keeps in the refrigerator for up to one week. Reheat gently before glazing.
• Air-fryer or oven: If you don’t have a grill, cook skewers in a 425°F oven or air fryer until bacon is crisp and chicken reaches safe temperature.
• Vegetable additions: Try red onion, pineapple chunks or zucchini pieces between bacon-wrapped bites for added flavor and color.
• Appetizer size: For parties, make smaller bite-size skewers by using half the amount of chicken and a shorter skewer; one half-slice of bacon wrapped around two small pieces makes a great finger food.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to help the bacon crisp back up.

Nutrition (per full-size skewer, approximate)

• Calories: 274 kcal
• Carbohydrates: 14 g
• Protein: 20 g
• Fat: 14 g (Saturated fat: 4 g)
• Sodium: 1038 mg
• Sugar: 9 g

Whether you serve these as a main course or as bite-sized appetizers, bacon-wrapped teriyaki chicken skewers bring bold flavor and a crowd-pleasing presentation to any gathering. Enjoy grilling and experimenting with variations that fit your tastes.