Teriyaki Rumaki

This is a twist on the classic Rumaki recipe. Traditionally you are supposed to use chicken livers, but I find people get queasy when you start talking about organ meat… so I mixed things up a bit and used chicken thighs instead.

You will need:

  • Chicken Thighs
  • Bacon
  • Water Chestnuts
  • Teriyaki Sauce/Marinade (your favorite or make your own)
  • Your favorite BBQ rub
  • Some toothpicks or other stabby like instrument to hold these together

First thing first, marinate the chicken thighs for a few hours in a Teriyaki marinade. I used Diana’s Teriyaki Marinade (available in Canada) because it has a nice consistency. Not too runny, not too thick. Also I have found in subsequent times of making this, it is easier to cut the chicken up BEFORE you marinate it. It is less messy.

I also sprinkled some Salt Free Dizzy Dust (By Dizzy Pig… see the side bar under Rubs & Sauces) on them as well. In a previous attempt I used a regular salted rub and the combo of the rub, salty bacon and salty Teriyaki sauce was too much, so I cut the salt down by using a salt free rub.

After marinating for a couple hours, I stabbed a bunch of whole water chestnuts with toothpicks, the sliced chicken thighs and then wrapped them in bacon.

After they were all wrapped up I tossed them in more Salt Free Dizzy Dust

Next they went onto a Big Green Egg pre-heated to 400F with the plate setter feet up and drip pans placed under the cooking grid to catch all the bacon drippings. Cooking indirectly kept the bacon from bursting into flames.

After being on the Egg for about 20 minutes

After first saucing… these had been on for about an hour by now.

After final saucing and just before being pulled off the Egg and gobbled up!

Happy Egging!!!
Brian

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