Teriyaki Chicken Rumaki

Teriyaki Chicken Rumaki
Photo: Scott Little
Prep Time:
25 mins
Bake Time:
24 mins
Total Time:
49 mins
24 rumaki


  • 1 pound skinless, boneless chicken breast halves

  • 12 slices bacon, halved crosswise

  • 6 green onions, trimmed and each cut into 4 pieces

  • 1 cup thin red sweet pepper strips (1 medium)

  • cup teriyaki glaze


  1. Preheat oven to 375°F. Cut chicken into twenty-four 1-1/2-inch pieces. Wrap chicken pieces with bacon. Thread a bacon-wrapped chicken piece, a green onion piece, and a sweet pepper strip onto each of twenty-four 4- to 6-inch skewers.* Place in a 15x10x1-inch baking pan.

  2. Bake for 8 minutes. Brush with teriyaki glaze. Bake about 16 minutes more or until bacon is cooked through.


If you are using wooden skewers, soak them in water for at least 30 minutes; drain before using.

Nutrition Facts (per serving)

114 Calories
9g Fat
1g Carbs
7g Protein
Nutrition Facts
Calories 114
% Daily Value *
Total Fat 9g 12%
Saturated Fat 3g 15%
Cholesterol 24mg 8%
Sodium 325mg 14%
Total Carbohydrate 1g 0%
Total Sugars 1g
Protein 7g
Vitamin C 7.1mg 36%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles