Bacon Wrapped Teriyaki Chicken Legs

Teriyaki Drumsticks

That’s right folks, you heard it here first. This is a Bacon Wrapped Teriyaki Chicken Legs recipe and it can be baked or grilled to perfection. I put this together in a way that is absolutely fool proof so, it’s easy and delicious. You can make it from scratch, using my Teriyaki Sauce recipe or you can pick up the bottled marinade that I’m going to recommend down below. Either way, you’re going to love this recipe.

Chicken Legs

One thing I’d like to talk about in this post is the cost of chicken legs. They are ridiculously inexpensive. I purchased the 5 pounds that you see in these pics and video tutorial for just $6.49 and even that, for me, was more expensive than the usual price. Most of the time I can get the same amount of legs for less than $1 per pound, where I shop. That’s 4 Legs for a dollar. It’s the insanely priced chicken wings that have driven the legs price down and I’m thankful for it because the cost of wings are practically $1 each, these days. The first person to open a drumsticks restaurant that offers amazing wing sauce recipes is going to bank!

Mr. Yoshida’s sweet Teriyaki original gourmet sauce.

Teriyaki Chicken Sauce

If you’re a fan of Teriyaki sauce, you are going to love this bottled recipe. I’ve been using it for years because it’s thick and has so much flavor. I have a really good recipe that’s a little different but easily just as good if you’d like to try your hand at making it from scratch but I highly recommend this brand. I’m not affiliated with them in anyway but here’s a link for Yoshida’s on Amazon , if you’re interested in purchasing some for your self. It’s about $3 dollars per bottle. I’ve also seen it on the shelf at Walmart so, you might be able to find it at your local grocery store as well.

On a side note, if you wanted to marinate the wings over night in a puddle of this sauce you’ll achieve better results. You might even want to consider simmering them in the sauce on the stove for 20 minutes before grilling or baking. You’ll be surprised what an amazing difference it will make. Just be sure to adjust the cooking time until the sauce is caramelized.

Other than the obvious, this sauce is great with rice and noodles, too, not just just meats and stir fry’s.

Chopped green onion, Jalapeno and sweet peppers.

Topping

For a little more kick, color and flavor, I like to chop up some fresh green onion, jalapeno and sweet peppers. Half way through the baking I sprinkle them over the top. If I were grilling, I wouldn’t add them until I was completely done cooking the legs and got all of them added to a serving tray, first, before topping.

Bacon Wrapped Teriyaki Chicken Legs Ingredients:

5 lbs Chicken Legs, 12 to 14 piece’s
1 lbs Bacon
1 1/2 cups Teriyaki Sauce Marinade, Mr. Yoshida’s
1 Jalapeno Pepper, chopped
1 Red Sweet Pepper, chopped
1 Green Onion, chopped

Be sure to watch and follow the directions in the Bacon Wrapped Teriyaki Chicken Legs video tutorial and bake at 400° Fahrenheit for 30 minutes, flip and bake for another 20, then serve..

Bacon Fried Shrimp with Pepper Jack Cheese

Close-up of crispy bacon-wrapped shrimp on a serving platter, garnished with parsley — Bacon Fried Shrimp with black pepper stuffed with Pepper-Jack Cheese, served in a green dish on a black plate.

The Best Bacon Fried Shrimp

When I first had Bacon Fried Shrimp, all I could do was melt into myself with pleasure. I remember my head tilting back with my eyes closed as that bacon and shrimp exploded with flavor with each bite. Oh… and did I mention the Pepper Jack Cheese? Wow! Each one of these prawns is stuffed with cheese before they’re wrapped with an entire piece of bacon. Then, they are each seasoned with black ground pepper before they’re fried to perfection.

Bacon-wrapped shrimp and Pepper Jack Cheese frying in a pan, sizzling to crispy perfection. — Pan-fried Bacon Fried Shrimp with Pepper Jack Cheese, sizzling in a stainless steel frying pan on the stove-top.

Grilling Bacon Fried Shrimp

This dish may be called “Bacon Fried Shrimp,” but don’t feel limited by the frying pan. These savory, bacon-wrapped shrimp shine just as brightly on the grill, making them a surefire hit at barbecues and parties. Want to mix things up? You can even bake them if that’s more your style. No matter how you cook them, the key is simple: ensure the bacon is cooked all the way through for maximum flavor and safety.

And for an extra kick, I whipped up a Spicy Mayo Dipping Sauce that takes these shrimp to the next level. It’s creamy, tangy, and packs a flavor punch that perfectly complements the crispy, juicy shrimp. Trust me, you’re going to love it!

If you like this Bacon Fried Shrimp recipe, be sure to check out some of my other Shrimp recipes. Thai Red Curry Shrimp, Shrimp Scampi and Firecracker Shrimp, which is a lot like the Bonefish Grill’s “Bang bang shrimp.” Here’s a list and short video of 20 Shrimp Recipes that you can choose from.

Bacon Fried Shrimp Ingredients:

12 Jumbo Shrimp: Peeled, deveined, and ready for cooking.
1 (12 oz) package of thin-sliced Bacon: Choose a thinner cut to ensure even cooking and crispness.
1/4 lbs Pepper Jack Cheese: (optional) Cut into small slices that will fit perfectly over each shrimp.
Black Pepper: Sprinkle coarse ground black pepper over the outside of the bacon wrapped shrimp.

For the Spicy Mayo Dipping Sauce:

1/4 cup Mayonnaise: The creamy base for the sauce.
1 tbsp Ketchup: Adds a touch of sweetness and tang.
1 tsp Worcestershire Sauce: Enhances the savory umami flavor.
1 tsp Sriracha: For a balanced kick of heat.
1/2 tsp Horseradish: Adds a subtle, spicy bite.
1 pinch of Dill: A fresh herbal note to complement the shrimp.

Cooking Instructions

Serve: Arrange the bacon-fried shrimp on a platter with the spicy mayo dipping sauce on the side.
Prepare the Shrimp: Wrap each jumbo shrimp and slice of cheese tightly with a slice of bacon. Secure with a toothpick if needed.
Heat the Oil: Pour 1/2 inch of canola oil into a skillet and preheat over medium heat.
Cook the Shrimp: Fry the bacon-wrapped shrimp in 1/2 inch of Canola oil. It’s best to pan fry in batches for about 5 minutes per side, or until the bacon is crispy and shrimp is cooked through, then serve.

Be sure to watch the short video tutorial and I’ll show you exactly how to make these Bacon Fried Shrimp.

Recommendations

Frying Pans, Knives, Cutting Boards, Tongs, Serving Tray.

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Jalapeno Popper Dip

I Love Jalapeno Popper Dip

This Jalapeno Popper Dip is a fun way to kick off any meal. It’s also great for parties and barbecues. I mean, who doesn’t love Poppers? The great thing is you don’t have to fight over who gets the last one. When you’ve got a dip like this one, the only thing you have to watch for is those sneaky double dippers!

Jalapeno Popper Dip with Chips

If you’ve ever had bacon wrapped Jalapeno Poppers, you know they rock. So I made sure to add some bacon to this recipe as well. In the video recipe, I dip with Corn Chips but, truth be told, I honestly think it’s better with a Ritz or House Cracker. I’ve even seen some people go for the toasted baguette but that’s entirely up to you. This Jalapeno Popper Dip Rocks either way. Just be sure to tell your friends where you got this recipe.

Also, check out my actual Jalapeno Poppers recipe and my Chili Con Queso Dip!

Jalapeno Popper Dip Ingredients:

5 Large Jalapenos, de-seeded & chopped
5 pcs Bacon, chopped
1 Green Onion, chopped
1/4 cup Fresh Cilantro, Chopped
2 pkg Cream Cheese
1 cup Colby Jack Cheese, grated
1 cup Sour Cream
1 cup Seasoned Bread Crumbs
1 Cup Parmesan Cheese
2 tbsp butter
Salt and Pepper to taste

Bake the Jalapeno Popper Dip at 350 degrees Fahrenheit for 15 minutes.